Tuscan Ribs

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Tuscan Ribs

  • Total time: 3 Hours 30 Minutes
  • Servings: 6 Servings

Ingredients

  • 3 Racks Baby Back Ribs (each about 1 3/4 lb), membranes removed
  • 1/4 Cup Extra-Virgin Olive Oil
  • Kosher Salt and Freshly Ground Pepper
  • 2 tsp Hot Paprika
  • 4 tsp Fennel Seeds
  • 2 tsp Chopped Fresh Sage Leaves
  • 2 tsp Chopped Fresh Thyme Leaves
  • 2 Tbsp Chopped Fresh Rosemary Leaves
  • 1/4 Cup White Balsamic Vinegar
  • 1 Small Clove Garlic, grated (1/4 tsp)

Directions

  • 1)

    Line a baking sheet with parchment-lined foil. Stir together oil, 4 teaspoons salt, 1 teaspoon pepper, paprika, fennel seeds, sage, thyme, and rosemary. Rub mixture all over ribs. Cover; let stand at least 1 hour, or refrigerate up to overnight.

  • 2)

    Preheat oven to 325°F. Roast ribs, uncovered, until meat is tender, 2 hours. (Ribs can be allowed to cool completely at this point and stored, covered, in refrigerator up to 3 days.) Switch oven to broil, with a rack 6 inches from heating element. Stir together vinegar and garlic; season with salt and pepper. Brush ribs with half of glaze. Broil until crisp, 1 to 2 minutes. Brush with remaining glaze, if desired. Cut into pieces and serve.

Notes

Source: https://www.marthastewart.com/1530406/tuscan-ribs