This is a recipe I tweaked and altered to my liking several years ago from something I saw in a magazine. We had a party for my son’s 6th birthday (he’s now 12!) and I was trying to come up with something to feed the adults. The ribs ended up being a big success, and my friend Becky coined them “Stacey’s Ribs” from that moment on after her husband came home and raved about them and wanted the recipe.
5-6 pounds baby back pork ribs
8 – 10 garlic cloves, finely chopped
2 teaspoons kosher salt
1 teaspoon cayenne pepper
1 tablespoon dried oregano
1/2 teaspoon onion powder
1/4 teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil
- Preheat oven to 400 degrees F
- In a small bowl, combine the garlic through the black pepper. Add the oil and mix well. Cover both sides of the ribs with the garlic and oil mixture (Leave some to brush on the top sides of the ribs after turning) and place on a sheet pan or in a roasting pan (I use a sheet pan and always line with foil), bottom sides up. Lightly sprinkle with a little more salt, pepper, and onion powder if desired.
- Roast for 30 to 32 minutes and then turn the ribs so the tops of the ribs are facing up. Spoon some of the oil mixture in the pan back onto the ribs. Cook for another 30-32 minutes. Remove from oven and let rest for 10-15 minutes.
I usually serve the ribs with a hearty Greek salad or buttered egg noodles. Another good side is to toss cauliflower florets with extra virgin olive oil, and then roast at 450 degrees F for 12-14 minutes. I like to add some of the garlic-olive oil mixture used for the ribs in this – just a little tossed with the florets. Add salt and pepper, and you’ve got a terrific side dish.
2 packages cauliflower florets (I use the 10-ounce bags by Eat Smart)
2 tablespoons extra-virgin olive oil
kosher salt and freshly ground pepper
A bit of the garlic-olive-oil-spice mixture used for the meat, set aside
- Toss the cauliflower florets, oil, and any set aside garlic-spice-oil mixture (if desired) in a baking dish.
- Roast at 450 degrees F for 12-14 minutes, tossing and shaking pan occasionally.
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