The Herb of the Matter
Slow-Roasted Baby Back Ribs with a Crispy Herb Crust
3 hours 15 minutes
Serves 4
DinnerAmerican
Herb's take
This Southern-inspired rack of ribs gets the star treatment with a fragrant blend of fresh herbs and a low, slow roast for maximum tenderness. You'll finish under the broiler for a crisp crust that makes every bite a little celebration of science and flavor.
Equipment needed
- Rimmed baking sheet
- Aluminum foil
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 300°F. Line a rimmed baking sheet with aluminum foil for easy cleanup.
- 02Pat the rack of baby back ribs dry with paper towels. Flip them bone side up and use a butter knife to loosen and peel away the silver skin membrane.
- 03In a small bowl, combine brown sugar, paprika, garlic powder, onion powder, salt, black pepper, thyme, oregano, and rosemary.
- 04Rub both sides of the ribs with olive oil, then coat evenly with the spice mixture, pressing it in gently to adhere.
- 05Place the ribs meat side up on the prepared baking sheet. Cover tightly with foil and roast for 2 hours 30 minutes until very tender.
- 06Remove the foil. Brush the top of the ribs with Dijon mustard, then sprinkle the chopped parsley and chives evenly over the rack.
- 07Increase oven heat to broil. Broil ribs 4 to 6 inches from the heating element for 3-5 minutes, until the herb crust is fragrant and lightly crisp.
- 08Rest the ribs for 10 minutes before slicing between the bones.
- 09Slice and serve, optionally with extra chopped herbs for flourish.
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