Hauser & Wirth
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Diary

Rashid Johnson’s Baby Back Ribs

  • Apr 10, 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