Rosticciana With Olives

  • Level: Easy
  • Total: 1 hr 50 min
  • Active: 50 min
  • Yield: 6 servings
Share This Recipe

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.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.

Valentine's Day Four-Ingredient Dessert Feb 12, 2013

By: Cameron Curtis

The best part of this Valentine's Day dessert? It requires only four ingredients: chocolate, butter, eggs and sugar.