1 rack (about 5 pounds) bone in beef back ribs
Salt and pepper
2/3 cup yellow mustard
1/3 cup orange juice
1/3 cup brown sugar
1 tablespoon finely minced pickled jalapeño plus 1 tablespoon pickled jalapeño juice
Pinch cayenne pepper
1 tablespoon unsalted butter
1 cup panko breadcrumbs
1 tablespoon minced fresh parsley
Heat oven to 325. Place beef ribs on a rimmed baking sheet and sprinkle with salt and pepper. Cover tighty with foil and bake for 3 hours. Meanwhile, whisk together the mustard, orange juice, brown sugar, jalapeños and juice, and cayenne.
Increase oven to 425. Remove the foil and transfer the ribs to a clean baking sheet. (Otherwise the rendered fat in the old baking sheet will spit and smoke in your oven.) Brush ribs with 1/3 of the sauce. Return to the oven and bake uncovered for 10 minutes. Meanwhile, melt butter in a skillet over medium high heat. Add the panko and stir constantly until toasted golden brown. Stir in parsley. Remove to a plate and set aside.
Brush ribs with half the remaining sauce, and sprinkle with the toasted breadcrumbs, pressing them in to adhere. Let rest 10 minutes, then serve, passing the remaining sauce alongside.
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