If you love ribs, it’s hard to break the habit of the classic barbecue profile of brown sugar, vinegar, and ketchup. Since we can’t easily find lamb ribs in Nashville, we cheat by dressing up pork ribs with Mediterranean herbs, garlic, and mustard. Serve the pork in lamb’s clothing with couscous, rice, garlicky white beans, tomatoes and fresh basil, Greek feta salad, pita bread, or anything inspired by any country that touches the Mediterranean—and anything other than sweet barbecue beans and traditional slaw.

　　

Ingredients

makes 2 to 3 servings

　　1 rack baby back pork or lamb ribs (2 to 3 pounds), membrane removed (see page 64)

　　1/2 cup Dijon mustard

　　2 tablespoons Cheater Rub de la Maison (page 47)

　　

Step 1

HEAT the oven to 350°F.

　　

Step 2

CUT the ribs into 2- to 3-bone sections with a sharp knife. Place them in a large roasting pan.

　　

Step 3

COMBINE the mustard and the dry rub in a small bowl and stir to form a paste. Spread the paste all over the ribs, coating them evenly.

　　

Step 4

ROAST the ribs, uncovered, for about 1 hour. They should look well browned and the meat should be tender.

　　Cheater BBQ