Categories: beef, main dish

Ingredients

• 2 Tbsp. light brown sugar
• 1/2 tsp. garlic powder
• 1 Tbsp. paprika
• 1/4 tsp. plus a pinch cayenne pepper
• Kosher salt and pepper
• 1 rack baby-back ribs (about 2 1/2 Lbs.)
• membrane removed
• 8 oz. gemelli or other short pasta
• 1/4 cup mayonnaise
• 2 tsp. white wine vinegar
• 4 scallions, thinly sliced
• 2 stalks celery, thinly sliced
• 1/2 cup fresh flat-leaf parsley, roughly
• chopped
• Corn on the cob, for serving

Directions

1. Bring a medium pot of water to a boil and heat the grill to medium. In a small bowl, combine the sugar, garlic powder, paprika, 1/4 tsp. cayenne and 1/2 tsp. salt.
2. Rub the spice mixture on the ribs. Place the rack on the grill bone-side down and grill, covered, for 20 minutes. Turn and grill, covered, until cooked through, 5 to 10 minutes more. Transfer to a cutting board and cut into pieces.
3. Meanwhile, add the pasta to the water and cook according to package directions. Drain and run under water to cool.
4. In a large bowl, whisk together the mayonnaise, vinegar, pinch cayenne and 1/4 tsp. each salt and pepper. Add the pasta and toss to coat. Fold in the scallions, celery and parsley. Serve with the ribs and corn on the cob, if desired.

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