I’d venture to say that there are as many, if not more, rib recipes out there as there are versions of nonna’s Bolognese sauce. There seems to be a regional cut, sauce and marinade fit to please everyone’s palate – and I’m a fan of them all! Although, if pressed, I would say dry-rubbed baby backs are pretty hard to beat in my book.
Baby back ribs might be smaller, but they are tender with great flavor and because of their size, require a quicker cooking process (good when feeding large and hungry crowds).
Not only is this version by Paula Deen’s son, Bobby, convenient because it’s oven-baked, the sweet and spicy dry rub is simply delicious. When they’re done, I like to baste them with my favorite barbecue sauce and throw them on the grill for just a few minutes to get a nice smoky char on the surface, a perfect counterpoint to the falling-off-the-bone meat.
You might readily turn to a red for these ribs, but why not try a curveball with a white that pairs beautifully with a myriad of spicy food: Riesling. A wine like Chateau St. Jean Riesling Sonoma County 2009 would complement the heat and complexity in the dry rub.