Dry Ribs Recipe
Salt and pepper pork ribs, served with rosemary salt
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pork Ribs
Rosemary Salt
Method
Pork Ribs
- 1
Prepare the ribs
Remove the membrane from the back of the ribs if still attached. Pat the ribs dry with paper towels.
- 2
Season the ribs
Sprinkle the salt and freshly ground black pepper evenly over both sides of the ribs. Press seasoning gently into the meat.
- 3
Cook the ribs
Preheat the oven to 300°F (150°C). Place the ribs on a wire rack over a baking sheet. Cover with foil and bake for 2 hours, or until tender.
- 4
Crisp the ribs
Remove the ribs from the oven and let rest for 10 minutes. Cut into individual rib pieces. Heat the vegetable oil in a large skillet over medium-high heat. Sear the ribs in batches, turning occasionally, until the outside is golden and crispy, about 5–7 minutes per batch.
Rosemary Salt
- 5
Prepare rosemary salt
Finely chop the rosemary leaves. In a small bowl, mix with coarse sea salt. Optionally, pulse in a food processor for a finer texture.
- 6
Finish and serve
Sprinkle the rosemary salt over the hot ribs just before serving. Serve immediately.
