In perusing the most recent Bon Appetit, I earmarked a recipe called “Glazed Pork Ribs with Shichimi Togarashi.” This is not the story of those ribs — although they sounded delicious. I was intrigued by the technique used — placing lemon, rosemary, and garlic between two racks of ribs before you wrap them up to tenderize a bit. Since the hubby isn’t a fan of the lemon/rosemary combo, I started imagining how orange and fresh basil might work. Hmmm… very Italian, I thought. So why not some Balsamic BBQ sauce?

Did all of this free association produce results? Friends, get ready to drool…

After I removed the membrane from my St. Louis spare ribs and smothered them in a mix of Dijon and yellow mustard, they were ready for a rub. Since I had so many other flavors in play with the prep and sauce, I decided to keep…