The opening post on my thread has the recipe we followed. Basically we used some seasoning: Montreal Pepper seasoning for Janet’s and Some Garlic Pepper and Coke for mine. Browned in a hot skillet w/ a touch of Olive Oil, then into the hot oven for a 15 minute period . The last time we did them…about a week ago I marinated my rack in Coke with a little Dean’s Sauce mixed into it for 20 minutes or so. Then a bit of garlic salt. Janet likes the Pepper taste of the Montreal Seasoning, I don’t care much for it, so hers got the pepper.

We did not do the dijon mustard or breadcrumbs that Michael described.