Tuscan Style Pork Ribs
While Tuscany might not be the first place that comes to mind when thinking BBQ, the herbs from that area certainly should be! This blend of aromatic herbs makes cooking ‘naked-style’ spare ribs anything but naked. Pork ribs vary from region to region in the United States. Some are smothered in a sweet barbecue sauce, while others are smothered in a mustard based sauce. But with these au naturel spareribs, rubbed with this fragrant and intoxicating herb blend, you definitely won’t miss or need barbeque sauce. The perfect way to ease into the BBQ season!
Learn to make these delicious Tuscan ribs!
- 1 tbsp. rosemary finely chopped
- 1 tbsp. sage finely chopped
- 1 tsp. fennel pollen
- 1 tsp. crushed red pepper
- 2 1/2 tsp. kosher salt
- 4 cloves garlic minced
- 2 tbsp extra virgin olive oil
- 3.75 lbs. pork spareribs
Preheat oven to 375 degrees
Add all ingredients to a small bowl and mix until incorporated.
Rub the paste all over the meat.
Bake for 1 hour until golden brown, then turn over and bake another 30 minutes. Let rest for 5 minutes and then cut between the ribs and serve.