Garlic-encrusted Baby Back Ribs

"These tender, flavorful ribs are encrusted with fresh rosemary and loads of garlic and baked until the meat quite literally falls off the bone."  From The Stinking Rose Restaurant Cookbook

• 1/4 cup olive oil
• 10 cloves garlic, minced
• Leaves from 3 sprigs rosemary, coarsely chopped
• 2 teaspoons sugar
• 2 tablespoons white wine vinegar
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 4 pounds baby back pork ribs (about 4 racks)
• 1/2 cup barbecue sauce

METHOD

In a bowl, stir the olive oil, garlic, rosemary, sugar, vinegar, salt and pepper together

Put the ribs in a shallow baking dish.  With a fork or paring knife, pierce the meat all over to allow the marinade to penetrate.  Pour the olive oil mixture over the ribs, rubbing it into the meat with your hands so  that the ribs are entirely coated with the garlic and herbs.  Cover the dish and refrigerate for at least 3 hours or overnight.

Preheat he oven to 275°F.  Transfer the ribs to a baking dish large enough to hold them all in one layer.  Reserve the marinade.  Brush both sides of the ribs with the barbecue sauce, then arrange them meat side up in the dish.  Roast on the middle rack of the oven, basting with the marinade, for about 2-1/2 hours, or until the meat is cooked through and very tender, easily separating from the bone when prodded with a fork.

Increase the oven temperature to 500°F.  Cook for an additional 15 minutes to make the outer edges of the ribs crisp.  Remove from the oven, cut the ribs into sections, and serve.

Serves 4

Reprinted with permission from © 2006 Sex and the Kitchen, Inc. The Stinking Rose Restaurant Cookbook,Published by Ten Speed Press   click for book review

this recipe from www.inmamaskitchen.com

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