Baby Back Ribs With Saba Slather
Published July 29, 2012
- Total Time
- 3 hours, plus overnight marinating
- Rating
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Ingredients
½ cup fresh sage leaves, plus more for garnish
1 head garlic, roasted, cooled, cloves (about 12) peeled
3 tablespoons Dijon mustard
Freshly ground black pepper
½ cup saba (Italian grape must syrup)
½ cup dry red wine
¼ cup extra virgin olive oil
1 tablespoon red wine vinegar
2 racks baby back ribs
Nutritional analysis per serving (8 servings as an appetizer)
21 grams carbs; 185 milligrams cholesterol; 764 calories; 24 grams monosaturated fat; 8 grams polyunsaturated fat; 17 grams saturated fat; 52 grams fat; 4 grams fiber; 303 milligrams sodium; 53 grams protein; 12 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place sage and garlic cloves in a food processor or mortar. Process to a paste. Place in a 1-quart bowl and add mustard, a generous amount of pepper and saba. Transfer half to a container, cover and refrigerate. Add wine, oil and vinegar to the rest to make a marinade.
- Step 2
Cut rib racks in half. Place on a work surface, meaty side down. Work the point of a sharp knife under the thin membrane on the bone side of the ribs, enough so you can use a dish towel to grab the membrane and peel it off. Place ribs in a shallow dish in one or two layers. Pour marinade over, turn racks to coat, cover and refrigerate overnight.
- Step 3
Heat oven to 275 degrees. Place ribs in a roasting pan. Pour marinade into a saucepan and add reserved saba mixture. Bring to a boil, reduce heat and simmer about 10 minutes, until thickened. Set aside. Cover rib pan with foil. Bake 2 hours.
- Step 4
Light a grill. Brush ribs with reduced marinade mixture. Grill about 6 inches from medium-hot coals or gas, basting and turning frequently until nicely browned and glazed, 15 to 20 minutes. Ribs can also be cooked under a broiler. Cut apart between bones, pile on a platter and garnish with sage.
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