American · Main course · 195 min
Costine di maiale baby back
Oven-baked baby back ribs that come out tender enough to pull cleanly off the bone, coated in a brown sugar–smoked paprika rub and lacquered with a quick homemade barbecue sauce. Wrapping the racks tightly in foil traps their own juices so they gently steam-roast at a low temperature, then a short blast under the broiler caramelizes the sauce into a sticky, glossy crust. No smoker required — just a baking sheet, foil, and patience.
americanmain-coursepork
