Herby RibsCourse: DinnerCuisine: American, FrenchDifficulty: Easy
A dear friend shared this recipe with me. She is a wonderful chef and we were chatting about ribs and I said I love them but don’t always want to eat them with a bbq sauce so she said this is how she prepares them. I always buy the ribs and marinate them a day or two before. I change it up, if in a pinch, I just use olive oil and herbs de Provence. But when my garden is in and I have ample herbs to be used, I just cut whatever I have and rub them all over the meat. I season with salt and pepper. and drizzle with some olive oil. Sometimes i’ll add some toasted fennel and smashed cloves of garlic. You can’t go wrong. We much prefer our ribs this way. I always cut them in two’s before cooking. They cook quicker and it is easier to serve. I love to serve with either potatoes or polenta. In the late Fall or winter, I will throw the veges in with the meat and roast it all together.
3-4 lbs babyback ribs
6 cloves garlic, skin removed, smashed
2 handfuls fresh herbs, torn or roughly chopped OR 3 Tablespoons herbs de Provence
1 teaspoon toasted fennel seeds, ground
Salt and lots of fresh ground pepper
1 -2 lbs small potatoes or and Brussels Sprouts, optional
- In a large container, place the ribs, smashed garlic, fresh herbs or herbs de Provence and toasted fennel. Using your hands, rub the flavors into the meat. Cover and marinate overnight or up to two days. Cut the meat into 2 rib portions. This makes it easier to serve and cooks quicker.
- Preheat oven to 425. Line a rimmed baking sheet with foil and a drizzle of more oil. Place the ribs on the lined baking sheet and surround with more smashed garlic and the marinade.
- Roast for 15 minutes then turn oven down to 350 and cook for an additional 30-45 minutes. If going to add the potatoes or Brussels add to pan after the first 15 minutes. Drizzle with oil and salt and pepper.
- Serve hot with potatoes or on a bed of polenta. Serve with a favorite green vegetable.