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Simple Tuscan Pork Ribs
4 large cloves garlic
2 tightly packed tablespoons fresh rosemary leaves
1 teaspoon extra-virgin olive oil
3 1/2 pounds country-style pork ribs, 1 to 2 inches thick
3/4 teaspoon salt
freshly ground black pepper
Mince together the garlic and rosemary, then combine with the oil. Rub over the ribs, cover and refrigerate 12 to 24 hours.
Set a rack in the center and preheat the oven to 325 degrees. Lay aluminum foil over a half-sheet pan, broiler pan or other large shallow pan. Arrange the ribs about 2 inches apart on the pan. Sprinkle with the salt and a little pepper, turning to season on all sides. Salting generously at this point intensifies the meat's flavors.
Roast 30 to 40 minutes. Test with an instant-read thermometer at the thickest part of the meat for a reading of 150 to 155 degrees, no more.
Finish cooking either on an outdoor grill or under the broiler:
To taste them at their best, it's crucial that the ribs become a rich, crusty brown. Slowly brown them on all sides on a medium-hot grill about 15 minutes, or set 7 to 8 inches from the preheated oven broiler and slowly crisp on all sides. Serve hot.
Yields 6 to 8 servings.
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Simple Tuscan Pork Ribs
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Category: Recipes
Prep Time: Cook Time: Total Time:
Simple Tuscan Pork Ribs
4 large cloves garlic
2 tightly packed tablespoons fresh rosemary leaves
1 teaspoon extra-virgin olive oil
3 1/2 pounds country-style pork ribs, 1 to 2 inches thick
3/4 teaspoon salt
freshly ground black pepper
Mince together the garlic and rosemary, then combine with the oil. Rub over the ribs, cover and refrigerate 12 to 24 hours.
Set a rack in the center and preheat the oven to 325 degrees. Lay aluminum foil over a half-sheet pan, broiler pan or other large shallow pan. Arrange the ribs about 2 inches apart on the pan. Sprinkle with the salt and a little pepper, turning to season on all sides. Salting generously at this point intensifies the meat's flavors.
Roast 30 to 40 minutes. Test with an instant-read thermometer at the thickest part of the meat for a reading of 150 to 155 degrees, no more.
Finish cooking either on an outdoor grill or under the broiler:
To taste them at their best, it's crucial that the ribs become a rich, crusty brown. Slowly brown them on all sides on a medium-hot grill about 15 minutes, or set 7 to 8 inches from the preheated oven broiler and slowly crisp on all sides. Serve hot.
Yields 6 to 8 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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