Ribs to Die For

Oh my gosh goodness, great balls of fire. I have just had an exquisite, I do say exquisite meal. At the fashionable hour of midnight, of course. Anyone who is anyone eats at midnight.

It started with the purchase of a Cook's Illustrated best of magazine. I flipped it open to find a recipe for Tuscan Grilled Ribs. Now I have a deep and abundant need for pork. Blame it on being raised in the Philippines, where the pork is fragrant and fresh and hallowed. I need pork.

Wouldn't you know it, though. The recipe was for GRILLED ribs. And I'm not allowed to have a grill at my apartment and too cautious to fire up the one I have anyway. So an oven option was needed. And I was, without question, going to fiddle a little with the recipe, because I just can't help it. (If you want the original, I refer you to Cook's Illustrated.)

After a restorative three hour nap, I finally got to work on the ribs. They were absolutely worth the wait. And I can't wait to make them again for others. Scrumpdillydicious.

Trish's Tuscanish Ribs

1 rack extra meaty baby back pork ribs

Coarse salt

Freshly ground pepper

1 teaspoon minced fresh rosemary

Juice from the bottom third of a lemon (squeeze as you go)

1 tablespoon olive oil

1/3 cup olive oil

1 clove garlic, pressed

2 teaspoons minced fresh rosemary

1 teaspoon Dijon mustard

6-8 grindings white pepper

2 tablespoons lemon juice

1 teaspoon Maggi sauce

Cut the rack into two rib sections. Start at the thicker end and if you end up with a section of three ribs at the end, that's okay. Place them meat side down on a rack set in a rimmed baking sheet. Liberally salt and pepper, then flip and salt and pepper the meaty side. Let sit at room temperature, uncovered for about one hour.

About 30 minutes later, preheat the oven to 450oF. Place the pork in the oven on a high rack. Bake for 30 minutes. Take them out of the oven and reduce the temperature to 375oF. Sprinkle the ribs with the minced rosemary, squeeze the lemon juice over the ribs, and drizzle on some olive oil. Return to the oven for about 15 minutes. Remove from oven and allow to sit for about 10 minutes.

Meanwhile, combine the olive oil, garlic, and rosemary in a small pan on the stove. Over low heat, gently infuse the oil with the garlic and rosemary. After about 10 minutes, remove from heat, add the mustard, white pepper, lemon juice, and Maggi. Whisk to combine.

Cut the ribs into 1-rib portions and serve with the lemon vinaigrette drizzled over the top.

Serves 4-6