Pork Ribs with Vinegar Peppers (Cherry peppers)
Rustic, Italian inspired pork ribs are seasoned with a garlic and herb rub, roasted and charred in the oven, then finished with white wine and spicy vinegar pickled cherry peppers.
Servings: 2 people
Ingredients
- 1 Rack St Louis Style Ribs (Baby Backs work well here too) Trimmed and membrane removed
- 1 Cup pickled, sliced, cherry peppers with the liquid (or Calabrian chili peppers)
- 1 Cup White Wine
THE RUB
- 2-3 TSP finely minced fresh garlic
- 1.5 TSP kosher salt
- 1.5 TSP fresh ground pepper
- 2 TBS freshly chopped Rosemary (generous tablespoons!)
- dash EVOO to make a paste
Instructions
Prep the Ribs
- In a small bowl, mix together the rub ingredients. Rub ribs on both sides with mixture. Place ribs in a shallow baking pan. (I have an old fashioned aluminum pan that is perfect for this.) Cover the ribs with the Rub Mixture. Cover the pan with foil and cook immediately or refrigerate until ready to cook- up to 24 hours.
Cook the Ribs
- Pre-heat the oven to 350°F
- Roast the covered ribs for 40 minutes. Test for tenderness. (They should be getting tender, but not falling off the bone.) Raise the temperature to 400 degrees, uncover the pan and roast for about 12 minutes or until the ribs are browned.
- Cover the ribs with the cherry tomatoes & their juices and the white wine. (If using Calabrian chili peppers, use half the amount and brush the chopped peppers on the ribs with a silicone brush) Return the pan to the oven for 5 minutes.
- When ribs are cool enough to handle, slice in single or double ribs and serve with a little liquid from the pan over each serving.