Most southerners go to their favorite barbecue joint to eat 'cue, but these garlic-smothered, oven-roasted ribs are hard to beat. (Of course, you can cook them, covered, on a wood, charcoal or gas grill.) They take practically no time or effort, and John Martin Taylor has never met a soul who didn't love them.
Fast Pork Recipes
6 whole heads of garlic
6 pounds whole slabs babyback pork ribs, at room temperature
Salt and freshly ground black pepper
How to Make It
Preheat the oven to 350°. Place 3 heads of garlic on each of 2 large baking sheets and roast for 25 minutes. Season the ribs all over with salt, black pepper and cayenne. Place the ribs, meaty side up, on the baking sheets with the garlic and roast for 1 hour and 15 minutes, turning them every 25 minutes. The ribs are done when they're nicely browned and the garlic is very soft. Remove the ribs and garlic to a cutting board.
Slice the root ends off the garlic heads and squeeze out the roasted garlic; spread in a thin layer all over the ribs. Season with salt. Cut the ribs apart, pile them on a platter and serve.
A gutsy red is the way to go herepick a California Zinfandel, such as the Ridge Sonoma Station or the Chateau Montelena.
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