Rosticciana With Olives

  • Level: Easy
  • Total: 1 hr 50 min
  • Active: 50 min
  • Yield: 6 servings
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Ingredients

3 1/2 pounds baby back pork ribs

Tuscan Herb Rub:

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 

3 leaves fresh sage 

2 teaspoons kosher salt 

1 teaspoon freshly ground black pepper 

1/4 cup extra-virgin olive oil 

Sauce:

2 tablespoons olive oil

3 cloves garlic, sliced 

2 cups canned whole peeled tomatoes with their juices, pureed 

Kosher salt and freshly ground black pepper

Crushed red pepper flakes 

1 cup dry white wine, plus more 

2/3 cup pitted black olives 

2 bay leaves 

Chopped flat-leaf parsley, for serving

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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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