Garlic-encrusted Baby Back Ribs
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
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