Herb and Garlic-infused Crispy Ribs
Pork ribs are a mainstay in Italian grocery stores, but unlike in America, barbecue sauce is not the norm. Here is a delicious, simple recipe for herb and garlic-infused crunchy ribs. Cannellini beans, sautéed spinach, and roasted potatoes make perfect accompaniments.
Herb and Garlic-infused Crispy Ribs
Serves 4
Prep time: 10 minutes
Cook time: 2 1/2 hours
3 pounds (1.4 kilos) baby back pork ribs, cut into 2 slabs, preferably with some fat, not too lean
8 garlic cloves, peeled, each sliced into 4 slivers
4 to 6 hefty fresh oregano, rosemary, or sage stems (1 grocery herb packet)
salt and pepper to taste
2 tablespoons (30 milliliters) flour
1 teaspoon (5 milliliters) dried oregano, rosemary, or sage (match the fresh herb used)
Directions
Preheat oven to 325°F (162°C). Crisscross 2 pieces of heavy-duty foil, each about 20-inches long, over a baking sheet. Salt and pepper the ribs.
Place the ribs bone side down on the foil, overlapping or stacking so they fit. Evenly scatter the garlic and herb sprigs over the top and bottom of the ribs. Create a pouch with the top layer of foil, then repeat with bottom layer so the ribs are well-sealed by foil. Place in middle of oven and bake for 2 hours.
Using foil or parchment, line a sheet pan large enough for the ribs to fit in a single layer. Remove ribs from oven and increase oven to 425°F (218°C). Carefully open the foil packets. Use tongs to transfer ribs, bony side up, to clean baking sheet, discarding garlic and herbs.
Place flour in a small strainer and shake half of the flour over the ribs. Turn ribs meaty side up, lightly sprinkle with dried herb, and then with remaining flour. You want a nice flour dusting on both sides of the ribs.
Roast ribs for 15 minutes in center of the hot oven. Flip over, roast another 10 minutes, flip again, and finish roasting for 5 minutes. You want the ribs well browned and crunchy. Adjust heat if your oven is too hot or not hot enough for browning.
Remove from oven. I use kitchen shears to cut the slabs into individual ribs, but it is fine to serve as a slab.
About Molesini Wine Club
This recipe was developed for Molesini Wine Club to be included in virtual tasting notes with wine shipments. Molesini Wine Club, based out of Cortona, Tuscany, features Italian wines that are otherwise unavailable outside of Europe. Marco and Paolo Molesini work closely with over 1,000 producers from across the country to ensure they are procuring the top labels from small producers making the finest boutique wines. Explore with them as they lead you through Tuscany, Piedmont, Sicily, and many lesser-known wine regions of their country. Members can customize shipments, decide on a tier that fits their palate best, and enjoy exclusive access to the most stunning wines of Italy. As a member of the Molesini Wine Club means becoming part of the Molesini family and we invite you to join us for this experience. For more information, please visit the Molesini Wine Club website.
Sally Uhlmann’s passion for cooking led her to publish a memoir-style cookbook, “Just Cook with Sally.” She splits her time between the States and her farmhouse in Cortona, Italy, when she is not traveling the world. Sally cooks, develops recipes, and writes stories—mostly about the intersection of food, travel, and her life.
