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."
We made these for a new year eve dinner party. Followed the recipe exactly,with baby back ribs from our reputable grocery store.
End result, tough,tough, and more tough. Our guests could not eat them (but did take leftovers home to make stew).
Flavor combinations could have been great, but cooking instructions ruined it.