Name: Fig and Mustard Baby Back Ribs
Total time: 3 hours
Yield: 4–6 servings
Ingredients: 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt; 1 Tbsp. herbes de Provence; 1 Tbsp. light brown sugar; 2 tsp. onion powder; 1 tsp. garlic powder; 2 racks baby back pork ribs (3–4 lb. total); 1 Tbsp. vegetable oil, plus more for grill; 1 medium red onion, finely chopped; 4 garlic cloves, finely chopped; 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; 1 Tbsp. Worcestershire sauce; Kosher salt, freshly ground pepper

Cut and separated ribs on yellow cutting board

Photograph by Isa Zapata, food styling by Jillian Knox, prop styling Sophie Peoples

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.