Honey-Glazed Baby-Back Ribs Sliders with Memphis Dry-Rub and chives

How to make it

1. Pat the baby-back ribs dry and season well with salt, pepper, and a little of the spice mix.
2. Heat the vegetable oil in a cast-iron pan over medium-high and sear the baby-back ribs until deeply colored.
3. Add the aromatics with the dill pickles and yellow onion; cook until fragrant and just tender.
4. Deglaze with a splash of liquid, scraping up the browned bits for extra depth.