Italian · Dinner
Garlic Rosemary Pork Ribs Roast
Bone-in pork ribs roasted low and slow with garlic, rosemary and olive oil, finished with lemon juice. The rack is basted midway so the fat renders into the meat, yielding a crisp herb-flecked crust over tender, fall-off-the-bone pork served with pan juices.
$6
12 minsPrep
75 minsCook
87 minsTotal
EasyLevel
Nutrition per serving
517Calories
38.2gProtein
39.7gFat
2.9gCarbs
0.6gSugar
0.6gFiber
943mgSodium
184mgChol
14gSat Fat
504mgPotassium
46mgCalcium
1.8mgIron
0.8mcgVitamin B12
10mgVitamin C
Goes well with
Italian herbal tea (tisana) or sparkling water with fresh rosemary
local
Chianti Classico
international
protein-rich
low-carb
herb-salt
Instructions
1
Prep
Pat pork ribs dry and rub all over with garlic, rosemary leaves, olive oil, salt and black pepper.
2
Roast
Place ribs bone-side down in a roasting dish and roast at 160°C (325°F) for 45 minutes until the surface is pale gold and fat begins to render.
3
Baste
Add chicken stock to the dish and roast at 160°C for 25 minutes more, basting once, until meat pulls from bone ends.
4
Plate
Transfer ribs to a plate, squeeze lemon juice over top and spoon pan drippings alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g, bone-in pork ribs
- 6 cloves6 cloves garlic
- 4 sprigs4 sprigs fresh rosemary
- 2 tbsp2 tbsp olive oil
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 11 lemon, juiced
- 4 tbsp60ml chicken stock
