This Oven-Baked Garlic & Rosemary Pork Ribs Recipe Will Make Your House Smell Like Heaven by Donna John
When Daniel Mancini, a self-labeled "obsessed entrepreneur" who travels, cooks and shares his recipes, posted this recipe for rosemary and garlic ribs, my menu changed immediately for that night. With all the ingredients in the pantry, freezer and growing in my yard, a trip to the store wasn't even needed.
Being from Texas, we're used to eating barbecue and smoked ribs, but let me tell you that after making this recipe, my rib game has changed. They were easy, tender, flavorful and only took about an hour to go from oven to table – and they smell heavenly as they're cooking. Heavenly.
- 1 rack babyback ribs or pork spareribs, silverskin removed and at room temperature
- olive oil
- kosher salt
- black pepper
- 1 sprig fresh rosemary, needles removed and minced
- 5 large cloves garlic, minced (or more if you love garlic)
Here's how to make them:
Put the ribs on a foil-lined baking sheet. Rub both sides of the ribs with olive oil. Season both sides of the ribs with kosher salt and pepper. Rub the garlic and rosemary all over the top of the ribs.
Cook in a preheated 375-degree F oven for an hour, or until cooked through and browned. Allow ribs to rest 10 minutes before cutting.
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