Hauser & Wirth
Ursula
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Diary

Rashid Johnson’s Baby Back Ribs

  • 10 April 2020

Exploring shared cultural identities and personal narratives, Rashid Johnson’s work is preoccupied with ideas that form an artistic toolkit for the times we’re living in. Here he shares a favorite recipe for ribs, including special sauce, as home cooking provides us with community, self-care and nourishment.

Ribs:

  • Baby back ribs cut in half (ask butcher to remove the tough skin on bottom)

  • Season top and bottom with seasoning salt

  • 1/2 onion, sliced

Marinade:

  • Uncle Dougie’s Hot Wing Marinade mixed with soy sauce. Add pineapple or mango juice for sweetener

  • Pour marinade over one layer of ribs. Add half of sliced onion. Add other layer of ribs. Pour marinade over and add rest of onions

  • Cover with foil and refrigerate for 12 – 24 hours

Bake:

  • Heat oven to 350º F

  • Cover with foil and bake for 2 hours

  • An hour into cook time switch top and bottom layer so ribs cook evenly

Sauce:

  • Mix Sweet Baby Rays regular sauce with spicy sauce

  • Add honey

Grill:

  • Browning them first, then put on sauce and grill.

  • Flip and sauce other side

  • Grill for no more than 10 minutes a side