Tuscan Baby Back Ribs Recipe

Name: Tuscan Baby Back Ribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 quarts water; 1/4 cup plus 3 tablespoons kosher salt; 1/3 cup sugar; 2 tablespoons cracked black peppercorns; 2 tablespoons ground fennel; 1 tablespoon coriander seeds; 2 teaspoons juniper berries, crushed; 2 teaspoons dried marjoram, crumbled; 4 bay leaves; 1 head of garlic, halved horizontally, plus 2 teaspoons minced garlic; Two 2-pound racks of pork baby back ribs; 4 large anchovy fillets, mashed; 6 tablespoons fresh lemon juice; 1/2 cup extra-virgin olive oil, plus more for brushing; 2 tablespoons chopped parsley

Servings: persons

2 quarts water
1/4 cup plus 3 tablespoons kosher salt
1/3 cup sugar
2 tablespoons cracked black peppercorns
2 tablespoons ground fennel
1 tablespoon coriander seeds
2 teaspoons juniper berries, crushed
2 teaspoons dried marjoram, crumbled
4 bay leaves
1 head of garlic, halved horizontally, plus 2 teaspoons minced garlic
Two 2-pound racks of pork baby back ribs
4 large anchovy fillets, mashed
6 tablespoons fresh lemon juice
1/2 cup extra-virgin olive oil, plus more for brushing
2 tablespoons chopped parsley

1
In a medium saucepan, combine 2 cups of the water with the salt, sugar, peppercorns, fennel, coriander seeds, juniper berries, marjoram, bay leaves and the halved head of garlic, Bring the brine to a simmer, stirring, until the sugar dissolves.
2
Arrange the racks of pork ribs in a single layer in a roasting pan just large enough to hold them.
3
Add the brine and the remaining 6 cups of water.
4
Cover and refrigerate for at least 8 hours and for up to 12 hours.
5
Preheat the oven to 325.
6
Drain and rinse the ribs and pat dry.
7
Set the racks on a large rimmed baking sheet in a single layer and cover with foil.
8
Roast for about 2 hours, or until very tender.
9
In a large bowl, mash the anchovies and the remaining 2 teaspoons of minced garlic, then stir in the lemon juice.
10
Add the 1/2 cup of olive oil and the parsley.
11
Light a grill.
12
Brush the grate with oil and grill the racks over a medium-hot fire for 5 minutes, turning occasionally, until crisp and browned.
13
Transfer the racks to a cutting board and cut in between the ribs.
14
Toss the ribs in the dressing and pile on a platter.
15
Serve hot, warm or at room temperature.

639

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 quarts water, 1/4 cup plus 3 tablespoons kosher salt, 1/3 cup sugar, 2 tablespoons cracked black peppercorns, and more.

Yes, Tuscan Baby Back Ribs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tuscan Baby Back Ribs

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