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Baby back pork ribs

Explore 15 recipes, 1 gallery, 8 videos, and more

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recipe

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).

recipe

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."

recipe

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.

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