Ingredients:

  • 2 racks (4 lbs) Baby Back Pork Ribs
  • 2 tbsp Kosher Salt
  • 1 tbsp Coarse Black Pepper
  • 1 tsp Onion Powder
  • 6 cloves Fresh Garlic, minced
  • 2 tbsp Fresh Rosemary, finely chopped
  • 1 tbsp Fresh Thyme leaves
  • 1/4 cup Extra Virgin Olive Oil
  • 1 tsp Smoked Paprika

Instructions:

  1. Lay the 2 racks (4 lbs) Baby Back Pork Ribs on a clean surface. Use a paper towel to grip the thin, white membrane on the bone side and pull it off firmly.
  2. Combine 2 tbsp Kosher Salt, 1 tbsp Coarse Black Pepper, 1 tsp Onion Powder, and 1 tsp Smoked Paprika in a bowl. Rub this mixture over every inch of the ribs, pressing it into the flesh. Let them sit for 15 minutes while you preheat the oven to 300°F.
  3. Wrap each rack tightly in a double layer of heavy duty foil. Place them on the baking sheet and bake for 2 hours 45 mins until the meat feels tender when poked through the foil.
  4. In a small bowl, whisk together 1/4 cup Extra Virgin Olive Oil, 6 cloves minced Fresh Garlic, 2 tbsp chopped Fresh Rosemary, and 1 tbsp Fresh Thyme leaves. Let this sit so the oil becomes aromatic.
  5. Carefully open the foil (watch out for the hot steam!). Brush the herb oil generously over the top of the ribs. Increase the oven temp to 425°F or turn on the broiler.
  6. Return the ribs to the oven uncovered for 10-15 minutes until the garlic is golden and the herbs are crackling. Watch them closely so the garlic doesn't burn and turn bitter.
  7. Remove the ribs from the oven and let them rest on a cutting board for 15 minutes.
  8. Cut between the bones with a sharp knife. The meat should pull away from the bone cleanly with just a slight tug. Serve immediately while the herb crust is still crisp.