Italian-style pork ribs
Ingredients
1.5kg pork ribs (trimmed, membrane removed)
FOR THE DRY MARINADE:
1/4 cup of olive oil
4 garlic cloves, peeled and minced
2 tbsp chopped sage
2 tbsp chopped rosemary
1 tsp freshly ground black pepper
1 tbsp salt
Preparation
Combine all the marinade ingredients together and coat both sides of the ribs. Cover the ribs with plastic wrap and let rest for at least 2 hours in the refrigerator (or overnight, if possible).
Place marinated ribs in a double layer of aluminum foil. Brush the ribs with the sauce and wrap as tightly as possible.
In a 300 °F (150 °C) preheated oven, bake the ribs on a sheet pan for about 2 hours.
Remove the ribs from the oven. The meat should be tender when pierced with the tip of a knife and should pull away lightly from the bone. Let cool, without removing from the foil, to avoid drying out.
Heat barbecue at a low temperature.
At grilling, remove excess sauce and keep for basting during cooking.
Grill ribs for 15 minutes, turning them over every 5 minutes and basting regularly with the sauce. Ribs are done when they are lightly charred on both sides
