These Ribs are quite fragrant while cooking. In the time it takes to have a cocktail and set the table, they are ready. I had planned on making these outside, but when the weather turned rainy, it was time for plan B. Enjoy.
Place your ribs in a zip lock with a cup of white wine and herbs. You may use red wine if that’s what’s on hand. Just use whatever it is you are going to serve.
Move the wine around the bag and all over the ribs. Gently lay the bag in the refrigerator on a plate for 2 hours.
Remove the bag from the refrigerator and let rest 30 minutes before you are planning on making this dish.
Oven Roasted Baby Back Pork Ribs with Fennel and Herbs
Ingredients:
- One rack of Baby Back Pork ribs
- One deep roasting pan large enough to accommodate your ingredients
- 2 teaspoons salt
- 2 teaspoons of pepper
- 2 tablespoons if olive oil
- One small fennel bulb
- 3 zucchini sliced
- One clove of garlic
- One cup of white wine
- 2 sprigs of thyme
- 2 rosemary sprigs
Method:
- Preheat your oven to 375 degrees F.
- Gently remove your ribs from the bag. Discard your liquid. Reserve your herbs.
- Split your garlic and rub your ribs on both sides with garlic. Salt and pepper your Ribs on both sides.
- Cut up your vegetables and toss. Lay your vegetables in a roasting pan. Lay your Ribs right on top of your vegetables. Add some potatoes cut up to about the same size if you like.
- Bake in a preheated, 375 degree oven for one hour. Make adjustments for convection cooking .
- Remove from the oven and cover loosely with foil. Let rest 10 minutes before serving.
- To serve, just cut apart the ribs and serve with your roasted vegetables.
Recipe Credit: Sunday at the giacomettis
