Blistered Baby Back Ribs with Kansas City

How to make it

1. Pat the chicken thighs 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 chicken thighs until deeply colored.
3. Add the aromatics with the bell pepper and dill pickles; cook until fragrant and just tender.
4. Deglaze with a splash of liquid, scraping up the browned bits for extra depth.