Comments: If you’re planning to feed teenagers who are used to those nasty red boneless spare ribs from a Chinese restaurant, warn them ahead of time or risk being the recipient of “that look.”
Ingredients
- 1/2 cup fresh rosemary leaves, chopped course
- 1/3 cup extra virgin olive oil
- 10 garlic cloves, smashed and peeled
- 1 tablespoon table salt
- 1 tablespoon fennel seeds
- 1 teaspoon red pepper flakes
- 1 teaspoon pepper
- 2 (2 1/2 to 3 pound) racks St. Louis-style spareribs, trimmed
- 1 cup dry white wine
Directions
- Combine rosemary, oil, garlic, salt, fennel seeds, pepper flakes, and pepper in a food processor. Pulse mixture until finely chopped, 15 to 20 pulses, scraping down sides of bowl if necessary.
- Rub ribs evenly with paste and place meat side down in rimmed baking sheet. Cover sheet with plastic wrap and refrigerate for at least one hour or up to 24 hours.
- Adjust oven rack to upper middle position and heat oven to 350°. Add wine to sheet with ribs. Cover sheet tightly with aluminum foil. Roast for 45 minutes. Remove foil and flip ribs meet side up. Continue to roast, uncovered, until meat is tender and well browned, about an hour and 45 minutes longer.
- Let ribs rest for 20 minutes. Transfer ribs to cutting board and slice racks between ribs. Serve.
