Calabrian Roasted Spareribs
Ingredients
5
red Fresno peppers, stemmed and seeded
10 cloves
garlic
½ cup
Kowalski's Extra Virgin Olive Oil
1 tbsp.
rice vinegar
1 tbsp.
fresh rosemary leaves
½ tsp.
crushed red pepper flakes
2-3 lbs.
Kowalski's Naturally Raised Pork Spareribs
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
1 tbsp.
finely chopped fresh Italian parsley
4
lemon wedges
Directions
- Preheat oven to 250°.
- In a food processor, combine peppers, garlic, oil, vinegar, rosemary and red pepper flakes. Pulse until mixture is almost smooth; set aside.
- Place a double layer of foil on a rimmed baking sheet. Place ribs on top of foil; season generously with salt and pepper.
- Pour pepper-oil mixture over both sides of ribs; wrap ribs tightly with 1 layer of foil.
- Place baking sheet in preheated oven; cook until meat is tender but not quite falling off the bone (a paring knife should slide easily into the flesh after 2 ½-3 hrs.).
- Remove ribs from oven; let rest in foil for 10 min.
- Remove foil from ribs, carefully reserving juices; place ribs on a clean rimmed baking sheet.
- Broil ribs under a preheated broiler until dark golden and slightly charred on the edges (8-10 min.).
- Remove ribs from oven; let rest for 10 min.
- Slice into individual ribs; drizzle with reserved juices.
- Top with parsley; serve with lemon wedges.
