Rosticciana With Olives

TOTAL TIME: 2 hr 50 min
Prep: 10 min
Inactive Prep: 1 hr
Cook: 1 hr 40 min
YIELD: 6 servings


  • 3 1/2 pounds baby back pork ribs
    • 6 sprigs flat-leaf parsley
    • 6 sprigs fresh rosemary
    • 3 sprigs fresh mint
    • 3 sprigs nepitella or mint
    • 3 sprigs fresh lavender, or 1 teaspoon dried lavender leaves
    • 1 cup dry white wine, plus more
    • 2/3 cup pitted black olives
    • 2 bay leaves
    • Chopped flat-leaf parsley, for serving
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    Preheat the oven to 350 degrees F. Use a sharp knife to remove the thin white membrane from the bone side of the ribs. Cut in between each bone, leaving a few inches intact on the bottom of the rack. Cut through the center of the rack to make two equal-sized rib racks from each piece.

    For the Tuscan herb rub: Strip the leaves from the parsley, rosemary, mint, nepitella and fresh lavender, if using. Put them in a mortar and pestle with the sage leaves (and the dried lavender, if using instead of fresh), salt, pepper and olive oil and mash to a paste. Rub the ribs thoroughly with the herb rub.

    For the sauce: Heat the olive oil in a large, high-sided oven-proof skillet over medium high heat. Once hot, add the ribs without crowding the skillet and cook until golden brown on each side, about 7 minutes per side. Remove the ribs to a plate to hold after they are browned off. Repeat with the remaining ribs.

    Add the garlic and cook until fragrant, 1 minute. Add the tomatoes and season with some salt and pepper and a pinch of red pepper flakes. Add the wine, olives and bay leaves and cook until the smell of alcohol has dissipated, about 4 minutes.

    Meanwhile, cut through each rib to separate completely. Bring the sauce to a simmer and nestle all the ribs back into the pan, meat side down. Cover and bake until the ribs are tender and almost falling from the bone, about 1 hour. Scatter the chopped parsley on top and serve hot.


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