Fig and Mustard Baby Back Ribs Recipe

By Tanya Holland

4.0

(1)

Total Time

3 hours

Chef Tanya Holland finds inspiration in both the seasonal bounty of California and her childhood memories. The fig jam her grandmother made out in Shreveport, Louisiana, influenced these ribs, which are slathered with a sweet-and-spicy barbecue sauce made with red onion, garlic, apple cider vinegar, spicy brown mustard, chipotle in adobo, Worcestershire sauce, brown sugar, and, of course, fresh figs or fig jam. As it heats, the sauce caramelizes into a sticky, finger-licking glaze that pairs perfectly with smoky meat.

These baby back ribs are ideal for fuss-free grilling as they can be cooked directly on the grill, with no need to bake or steam them first. If you are looking to cut down on time at the grill while entertaining, you could bake the ribs a day ahead and simply rewarm them on the grill. The sauce also pairs well with grilled chicken if that is more your vibe.

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4–6 servings

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Mix 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, 1 Tbsp. herbes de Provence, 1 Tbsp. light brown sugar, 2 tsp. onion powder, and 1 tsp. garlic powder in a small bowl to combine.

Place 2 racks baby back pork ribs (3–4 lb. total) on a rimmed baking sheet and pat dry. Remove silverskin from bone side of ribs (lift and loosen with a knife and it should pull away in a single sheet; removing allows spices to penetrate the meat better and avoids a tough texture) and discard. Sprinkle rub all over ribs; pat to adhere. Chill, uncovered, at least 2 hours and up to 12 hours.

Do ahead: Spice rub can be made 1 month ahead. Store airtight at room temperature.

Heat 1 Tbsp. vegetable oil in a medium saucepan over medium-high. Cook 1 medium red onion, finely chopped, stirring often, until translucent, about 4 minutes. Add 4 garlic cloves, finely chopped, and cook, stirring, until fragrant, about 1 minute. Stir in 1 cup fig jam, ½ cup apple cider vinegar, ½ cup spicy brown mustard, ¼ cup (packed) light brown sugar, 2 Tbsp. finely chopped canned chipotle chiles in adobo, and 1 Tbsp. Worcestershire sauce. Bring to a simmer and cook, stirring occasionally, until slightly thickened, about 5 minutes. Remove from heat and carefully blend with an immersion blender until smooth. (Alternatively, you can use a standard blender, then transfer to a small bowl.) Taste glaze and season with kosher salt and freshly ground pepper if needed.

If using a grill: Prepare a grill for medium indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Lightly oil grate. Arrange ribs, meat side up, over indirect heat. Cover and grill ribs, turning and brushing with glaze occasionally once ribs are beginning to brown and become tender and replenishing charcoal as needed if using charcoal grill, until lacquered and lightly charred in spots and very tender, 2–2½ hours. Brush one more time with glaze, then transfer to a cutting board.

If using an oven: Place racks in middle and upper third of oven; preheat to 350°. Place ribs, meat side up, on a clean rimmed baking sheet lined with a double layer of foil. Pour 1½ cups water into baking sheet, then cover tightly with foil. Bake on middle rack until meat is very tender and bones are exposed, 1½–2 hours.

Heat broiler. Carefully uncover ribs and brush on both sideswith half of glaze. Broil ribs, meat side up, on upper rack until lacquered and lightlycharred in spots, about 4 minutes. Brush remaining glaze over, then transfer ribs to acutting board.

To serve, cut between bones to form individual riblets and arrange on a platter.

Do ahead: Glaze can be made 3 days ahead. Let cool; cover and chill. Reheat before using.

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