Making your own dry rub takes little effort and won't leave the unpleasant chemical aftertaste associated with many commercial versions.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
The ideal food to eat with your fingers, the meat on baby back ribs shrinks away from the bone during cooking, creating a convenient handle for picking them up. This recipe comes from "Martha Stewart's Hors d'Oeuvres Handbook."
This hearty game-day hors d'oeuvre from Stanton Social and Beauty & Essex chef Chris Santos gets its simple, spicy flavor from Sambal Oelek paste, a multipurpose condiment popular throughout Indonesia, Malaysia, and southern India that is made from fiery red chiles, vinegar, and salt.
Note: This recipe has been adapted from "The Complete Meat Cookbook" by Bruce Aidells and Denis Kelly. Copyright 1998 by Bruce Aidells and Denis Kelly. Reprinted by permission of Houghton Mifflin Company.
There are hundred of versions of these sweet, sticky ribs. Too often they're preposterously cloying with little pork flavor. This recipe suffers none of that, its nuanced character derived from the melding of ginger, lemongrass, and chile in the braising liquid and the subtly spiced hoisin glaze. Despite the ribs' refined taste, they're properly messy, perfect with beer -- and invariably met with demands for more.