Italian Slow-Cooked Ribs

www.rachaelrayshow.com
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Ingredients

  • 3 Tbsp white balsamic vinegar
  • 1 Tbsp light brown sugar
  • 2 tsp crushed red pepper
  • 10 to 12 colves garlic chopped
  • 1/4 cup rosemary, chopped
  • 1 Tbsp oregano, chopped
  • 3 to 4 Tbsp grated red onion
  • salt and pepper
  • 2/3 cup olive oil
  • 2 racks St. Louis-cut pork ribs (2 to 2 1/2 pounds each)

Instructions

1

Preheat oven to 275°F. Line a rimmed baking sheet with heavy foil, matte side up.

2

Combine rib dressing (balsamic, sugar, chilies, garlic, herbs and grated onion) in a large, shallow dish. Season ribs with salt and pepper liberally, toss with dressing and arrange on the baking sheet. Top with excess dressing and cover with more foil to seal as a packet. Roast 3 hours.

3

When the ribs are tender, remove top foil cover and transfer ribs to a second dry sheet pan lined with foil for easy clean up. Turn boiler on high and place ribs in the middle of the oven and cook to crisp.

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Apr 2015 Added