Baby Back Ribs With Saba Slather

1. 1

   Place sage and garlic cloves in a food processor or mortar.

2. 2

   Process to a paste.

3. 3

   Place in a 1-quart bowl and add mustard, a generous amount of pepper and saba.

4. 4

   Transfer half to a container, cover and refrigerate.

5. 5

   Add wine, oil and vinegar to the rest to make a marinade.

6. 6

   Cut rib racks in half.

7. 7

   Place on a work surface, meaty side down.

8. 8

   Work the point of a sharp knife under the thin membrane on the bone side of the ribs, enough so you can use a dish towel to grab the membrane and peel it off.

9. 9

   Place ribs in a shallow dish in one or two layers.

10. 10

    Pour marinade over, turn racks to coat, cover and refrigerate overnight.

11. 11

    Heat oven to 275 degrees.

12. 12

    Place ribs in a roasting pan.

13. 13

    Pour marinade into a saucepan and add reserved saba mixture.

14. 14

    Bring to a boil, reduce heat and simmer about 10 minutes, until thickened.

15. 15

    Set aside.

16. 16

    Cover rib pan with foil.

17. 17

    Bake 2 hours.

18. 18

    Light a grill.

19. 19

    Brush ribs with reduced marinade mixture.

20. 20

    Grill about 6 inches from medium-hot coals or gas, basting and turning frequently until nicely browned and glazed, 15 to 20 minutes.

21. 21

    Ribs can also be cooked under a broiler.

22. 22

    Cut apart between bones, pile on a platter and garnish with sage.

* Per serving · 4 servings · Values may vary.

No additional tips available.