Double-Crusted Baby Backs with Fennel and Coriander

When we first penned Smoke & Spice, many of us in the food world were complaining that pork had become too lean and had lost much of its flavor. Since that time, farmers started working once again with older breeds, like the Berkshire, known for its succulent marbling. We particularly love ribs from a heritage breed with a dry rub, because the crusty surface contrasts so dramatically with the jui