Nothing says summer like slow cooked ribs on the barbecue, but who has the time to set up the grill, feed the fire, and tend to them all afternoon? I know I don't! I'm also not a big fan of traditional barbecue rubs and sauces. This recipe is based on my pork roast recipes. Garlic and herbs - simple flavors to compliment the natural sweetness of pork. And while you can cook these on the grill to get that outdoorsy chargrilled flavor, I think these are great compromise.
garlic & herb pork spareribs
1 slab of baby back ribs - split in half to fit a cast iron pan
6-8 cloves of garlic peeled and coarsely chopped
2 large sprigs of rosemary
8-10 sprigs of thyme
3-4 sprigs of oregano
salt & pepper
olive oil
Preheat oven to 375 degrees.
Rub olive oil on the ribs. Liberally, sprinkle salt and pepper on the ribs. Toss garlic and herbs together in a bowl and then spread the mixture on the ribs. Massage the ribs with the garlic and herbs. Let the ribs marinate for no less than 4hrs- preferably overnight.
Heat a cast iron pan on high- get the pan scorching hot! Place the ribs in the pan and lower the heat to a medium high. The herbs and garlic will char- that's ok. Brown the meat side down first (approximately 7 mins). Flip the ribs to the bone side and continue to brown for another 5 mins.
Cover pan with a tight fitting lid or use heavy duty foil. Place skillet into the oven and roast for 2hours. Let the ribs rest for 15-20 minutes before serving
Add Veggies!
These ribs pair well with a roasted root vegetables. A selection of sweet potatoes, carrots, turnip and leeks were delicious with them. To roast them, prepare the vegetables while the ribs are cooking. After the ribs have been in the oven for 75 mins, take the pan out of the oven, place the vegetables under the ribs, cover the pan and return the oven for the remainder of the cooking time
