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 spare ribs, 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!
Prep Time: 15 minutes
Cook Time: 1.5 hours
2 tablespoons rosemary
2 tablespoons sage
4 cloves garlic, minced
2 teaspoons fennel pollen or fennel seed
1 teaspoon crushed red pepper
2 ½ teaspoon kosher salt
2 tablespoons extra virgin olive oil
3 ¾ pounds pork spareribs
Heat oven to 375 degrees.
Finely chop the rosemary, sage, and garlic. Then, in a medium-sized bowl, mix with fennel pollen or fennel seed, crushed red pepper, kosher salt, olive oil.
Next, rub the spice mixture all over the spare ribs and then place on a full-size sheet pan.
Bake the ribs for one hour in the oven, turning once during the last thirty minutes of cooking.
Remove from the oven and let ribs rest for five minutes before slicing. Enjoy!
Suggested Wine Pairing:
Chianti: Castel di Pugna Ellera Chianti Riserva
Montepulciano: Palazzo Vecchio Maestro Vino Nobile di Montepulciano.
Rhadia Hursey is a private chef in NYC & the Hamptons. She is also a partner at Well Rooted Kitchen, a culinary health, and wellness company