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Categories:Viewed: 55 - Published at: 7 years ago
Ingredients
- One 1 3/4-pound rack baby back ribs
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 6 garlic cloves, crushed
- 12 thyme sprigs
- 8 sage leaves with stems
- 2 rosemary sprigs
Method
- Preheat the oven to 375.
- On a large rimmed baking sheet, rub the ribs with 1 1/2 tablespoons of the olive oil.
- Season them generously with salt and pepper.
- Arrange half of the garlic cloves, thyme sprigs, sage leaves and rosemary sprigs on the baking sheet.
- Lay the ribs on top and cover the remaining garlic and herbs.
- Drizzle with the remaining 1/2 tablespoon of olive oil.
- Roast the ribs for 1 hour, until the ribs are tender and browned in spots.
- Transfer the ribs to a cutting board and let rest for 5 minutes.
- Discard the garlic and herbs.
- Cut the ribs down between the bones, arrange them on plates and serve.
