spinner
Food & Wine

Tell Us What You Think

Tuscan Baby Back Ribs

Average Rating

 From 3 ratings.

User Reviews

rating Ruthi
Takes time and patience but well worth it!
rating marissa
These ribs look incredible yet I'm unsure I'd be able to find juniper berries in an NYC grocery store.
rating flirt725
amazing! never last and everyone loves them!

recipe tools

Printer-Friendly Page Printer-Friendly Page
RSS RSS
AddThis
Email to a Friend

Tuscan Baby Back Ribs

  • make ahead MAKE-AHEAD
  • staff favorite STAFF FAVORITE
ACTIVE TIME: 30 MIN
TOTAL TIME: 3 HRS PLUS OVERNIGHT BRINING
SERVES: 6
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
directions
  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. Arrange the racks of pork ribs in a single layer in a roasting pan just large enough to hold them. Add the brine and the remaining 6 cups of water. Cover and refrigerate for at least 8 hours and for up to 12 hours.
  2. Preheat the oven to 325°. Drain and rinse the ribs and pat dry. Set the racks on a large rimmed baking sheet in a single layer and cover with foil. Roast for about 2 hours, or until very tender.
  3. In a large bowl, mash the anchovies and the remaining 2 teaspoons of minced garlic, then stir in the lemon juice. Add the 1/2 cup of olive oil and the parsley.
  4. Light a grill. Brush the grate with oil and grill the racks over a medium-hot fire for 5 minutes, turning occasionally, until crisp and browned. Transfer the racks to a cutting board and cut in between the ribs. Toss the ribs in the dressing and pile on a platter. Serve hot, warm or at room temperature.

MAKE AHEAD The ribs can be grilled 4 hours ahead; keep at room temperature.

NOTES Beer The dark malt of Deschutes Black Butte Porter will complement the complex spicing of the ribs. Or opt for smoky Samuel Adams Cream Stout.