My F&W
quick save (...)

Baby Back Ribs with Garlic and Herbs

  • ACTIVE: 15 MIN
  1. One 1 3/4-pound rack baby back ribs
  2. 2 tablespoons extra-virgin olive oil
  3. Kosher salt and freshly ground pepper
  4. 6 garlic cloves, crushed
  5. 12 thyme sprigs
  6. 8 sage leaves with stems
  7. 2 rosemary sprigs
  1. 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.
  2. 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.
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.