Italian Herb-Crusted Baby Back Ribs

Instructions

1. 1

   Preheat your oven to 150°C (300°F). Line a large baking tray with aluminum foil.

2. 2

   Remove the thin membrane from the back of the baby back pork ribs for better tenderness. Pat the ribs dry with paper towels.

3. 3

   In a small bowl, combine the garlic powder, salt, and black pepper. Rub this mixture evenly over both sides of the ribs.

4. 4

   Finely chop the fresh rosemary, thyme, and oregano. In another bowl, mix the chopped herbs with the extra virgin olive oil and balsamic vinegar to form a paste.

5. 5

   Brush the herb paste generously over the ribs, ensuring they are well coated on all sides.

6. 6

   Place the ribs on the prepared baking tray, bone side down. Cover tightly with aluminum foil.

7. 7

   Bake in the preheated oven for

8. 8

   5 hours, or until the ribs are tender.

9. 9

   Remove the foil, sprinkle the grated Parmigiano Reggiano evenly over the ribs, and increase the oven temperature to 220°C (425°F).

10. 10

    Return the ribs to the oven, uncovered, and roast for an additional 10-15 minutes until the cheese is golden and the crust is crisp.

11. 11

    Remove from the oven, let the ribs rest for 5 minutes, then slice and serve hot. Enjoy your Italian Herb-Crusted Baby Back Ribs!