marinated country-style ribs…
Serves 4
I prefer my ribs to be flavored with a simple mustardy marinade. I use meaty country-style ribs, but this recipe works for smaller baby back ribs as well. Grill them in the summer or bake them in the winter. An ice-cold rosé is my beverage of choice with ribs.
5 pounds meaty country-style ribs
1 ½ cups olive oil
½ cup Dijon mustard
2 tablespoons dried herbes de Provence
Sea salt and freshly ground black pepper
If ribs are still in rack, cut them into individual ribs.
Place the ribs in a shallow baking dish large enough to hold them in a single layer.
Combine the oil, mustard, and herbes de Provence in a small bowl, whisking to combine. Pour the marinade over the ribs and set aside to marinate for about an hour.
Preheat the oven to 375°F.
Transfer the ribs to 2 baking pans, taking care that there is space around each rib so that it can brown evenly. Place in the preheated oven and bake for 30 minutes. Turn and bake for an additional 20 minutes or until the ribs are nicely browned and cooked through. Season with salt and pepper to taste.
Remove from the oven and serve hot.
NOTE: To grill big, meaty country-style ribs, make sure you cook each one on all 4 sides.
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