The best rib is the juiciest rib!

And these are all juicy.

One of the perks of living in NYC is you can find food literally from all over the world, and from all over the county. That means BBQ galore (and many other things, but let’s focus on this for now). But there are days where I just don’t feel like spending too much money and I’d rather go to the grocery store or butcher, get some nice pork spare ribs and just cook them at home. Even though you won’t have the smokiness that comes from barbecuing the meat, these ribs are so flavorful, soft, and juicy that you’ll find yourself craving them just as much as regular BBQ ribs.

I swear by this recipe: everybody I’ve ever served this to was blown away by how tender and fall off the bone they were. Plus: you can also add a smothering of BBQ sauce at the final step of cooking if you want – but they don’t necessarily need anything else to be honest…
Here are my babies, that I usually serve either with roasted potatoes or with a nice salad and roasted garlic (literally a whole head of it, roasting it makes in like a garlic jam):

Please don’t get discouraged by the cooking time, cause even tho it takes long, the prep time is really short and after that you can just set a timer for two hours and ignore them until they’re done!

spare pork ribs (I usually get 2 packages, cause they’re like cherries, once you eat one you can’t stop)
garlic (2 full heads and 10 cloves)
rosemary (a couple twigs)
sage (10-12 leaves)
a glass of white wine
1-2 cups of vegetable broth
olive oil
salt, pepper

Step by step

  1. Heat a couple tablespoons of olive oil in a frying pan, when it’s really nice and hot brown the ribs on all sides
  2. Use either an aluminum tray or an oven dish and line the fully browned ribs on it, making sure garlic cloves and herbs are around each rib
  3. Once all the ribs are on the tray, get rid of excess oil and put the pan back on the stove
  4. Deglaze with a glass of white wine making sure to scrape all bits left behind by the ribs. Wait until you cannot smell the alcohol in the wine anymore
  5. Drizzle the ribs with the white wine you have in the pan, add a drizzle of olive oil, salt, and pepper
  6. Get two garlic heads and cut the top off. Drizzle with olive oil and put them in the tray with the ribs. Once the ribs will be cooked, the garlic inside will become super soft and will be perfect on the ribs themselves or on toasted sourdough bread
  7. Add 2 cups of the broth to the tray. You can only add one, but that means you’ll have to check on them after an hour, to make sure there’s still enough liquid
  8. Cover with aluminum foil and cook in a 350F preheated oven for a couple hours
  9. Once the 2 hours have passed, remove the aluminum foil and let cook for another 5-10 minutes at 400F to let them brown on the top. Now’s the time for you to smother them with BBQ sauce if you want. I recommend eating them as is, and eventually serve with BBQ sauce on the side. Enjoy! 🙂

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