Adapted from: New York Times
Image credit: NYT Cooking
We’re guessing most of you haven’t seen your grill in months. For most of the winter, it was buried under a pile of snow or you just didn’t feel like standing guard at it on a cold night. Don’t worry, you don’t have to break it out to enjoy fall-of—the-bone BBQ pork spare ribs. With a little help from the oven and some aluminum foil, BBQ season has just arrived!
Pork spare ribs or baby back ribs
1/4 cup extra-virgin olive oil
3/4 cup chopped rosemary leaves
3/4 cup chopped sage leaves
3 garlic cloves, peeled and chopped
Coarse salt and pepper
1/2 Vidalia or other sweet onion, thinly sliced
2 bay leaves
2 tablespoons red wine vinegar
1/2 cup honey
2 cups whole milk
1 cup heavy cream
1/2 pound fresh porcini or cremini mushrooms (optional)
Remove the membrane on the underside of the ribs —just grab with a paper towel to peel off.
Place the ribs in a baking dish and rub them on both sides with 2 tablespoons of the oil. Sprinkle both sides with the rosemary, sage, garlic and generous amounts of salt and pepper. Arrange with onion and bay leaf and drizzle with the vinegar. Refrigerate, covered, 6 to 12 hours.
Heat the oven to 350°F. Pour the remaining oil into a roasting pan large enough to hold the ribs side by side. Add the ribs, rounded side up, along with the seasonings, onions, and garlic. Roast for 30 minutes. Drizzle with the honey and roast 10 more minutes. Turn the ribs over and pour the milk and cream over them. Roast for 1 more hour.
If using the mushrooms, wipe with a damp paper towel and cut into 1/4—inch slices. Turn the ribs over, rounded side up again. Arrange the mushrooms on top. Spoon any pan juices over the top and continue roasting, basting occasionally, 30 minutes to 1 hour more. If the meat starts to brown too much, press a sheet of foil on top.
When the ribs are cooked, the meat will have shrunk back from the ends of the bones by 1/4 to 1/2 inch the ribs should be tender enough to pull apart with your fingers.