Tuscan Pork Ribs

This time of the year makes me want to cook long and slow dishes. Comfort food cooking in my kitchen fills my home with savory aromas and makes anyone stopping by instantly hungry. My son is not particularly fond of picking up BBQ sauce coated ribs or getting his hands finger-licking messy as I do.

These thick meaty ribs marinated overnight in a generous rub of garlic, parsley, rosemary and thyme are more to his preference. Slow roasting makes them tender and juicy. While I used fresh herbs, dried herbs can be used; however, reduce the amounts by half.

Tuscan Pork Ribs

2 lbs pork ribs

1 tablespoon olive oil

2 – 3 garlic cloves minced

2 tablespoon chopped parsley

1 tablespoon chopped rosemary

1 tablespoon thyme

Kosher salt and freshly ground pepper

1 tablespoon red wine vinegar

Combine all the seasonings with the olive oil and rub well into the ribs. Drizzle on the vinegar.  Marinate at least 4 hours or overnight.

Preheat oven to 300 degrees. Place ribs on a baking sheet. Cover with foil. Bake for 2 hours covered. Remove foil and continue to roast another 30 minutes until tender.

To serve with a light juice, add a tablespoon of flour to the roasting pan once the ribs are removed and whisk well. Add ½ cup of white wine and reduce by half scraping up the bits. Add about 2 cups chicken or beef broth, bring to boil, reduce to simmer and whisk until slightly thicken. Season to taste with salt and pepper and thyme.

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