Herb Roasted Baby Back Ribs


  • 3 lbs. baby back ribs
  • 1 cup olive oil
  • 6 cloves garlic, smashed and minced
  • fresh rosemary
  • fresh sage
  • fresh thyme
  • Italian parsley
  • (any herb combination you enjoy)
  • Sauce (optional):
  • shallot, minced
  • garlic, smashed and minced
  • red wine
  • demi glace or beef stock
  • butter
  • salt and pepper


  • 1. If the racks are longer than a receptacle that you may have for holding, cut them into halves or thirds.
  • 2. Cut the garlic and herbs into small pieces and mix altogether with the olive oil.
  • 3. Spread this mixture all over the meat and place in a rectangular cake pan or lasagna pan and cover with siran wrap. Marinate a minimum of 30 minutes and up to overnight.
  • 4. Uncover the ribs and wipe the large pieces of herbs/garlic from the piece of meat.
  • Reserve the marinade and herbs.
  • 5. Place the meat in a large saute hot saute pan to sear on both sides until brown and smelling heavenly; about 5 minutes or less on each side. Return the reserved marinade and herbs to this pan.
  • 6. Cover the pan with aluminum foil and place in oven for 1/2 hour.
  • 7. Take pan out of the oven, uncover, and turn ribs over for another 30 minutes.
  • 8. The last 5 minutes uncover and allow to finish. Be careful not to dry out here....may be just about done.
  • 9. Take the ribs out of the pan and place on a warm platter and cover with aluminum to keep warm.
  • 10. Meanwhile, degrease pan, reserving about 1 tablespoon of fat and saving the good particles at the bottom at the bottom of the pan.
  • 11. Add the shallot and garlic to the pan. Sweat for a minute or two.
  • 12. Add the red wine, just covering the bottom of the pan up about 1 inch. Allow to reduce until almost gone to about 1/4 inch.
  • 13. Add demi glace or beef stock to taste desired....you would use much less demiglace than beef stock as it is more concentrated.
  • 14. Bring to correct consistency and strain. Return the sauce to the pan. Add about one tablespoon cold butter over moderate heat, whisking in to thicken slightly.
  • 15. Salt and pepper to taste. Serve with ribs.....yum.


  • NOTES:
  • NOTES : This is a dish that only takes an hour to roast...marinate in the morning or night before, come home, throw in oven with some roasted reds, add a vegetable or fresh salad and you have a fabulous dinner.......while you're at it, double the recipe and your family can enjoy it again the next night. Believe me, there will be NO complaints, if it all lasts that long!
  • SOURCE: Char Zyskowski