Pork Ribs
Preparation
Fresh sage, rosemary, garlic. Mince it and mix with salt and pepper.
Dry the meat with paper towels. Then start from the wide side and divide into 3 bone segments.
Spoon on an equal amount of seasoning, then hand rub and press it into the meat.
Put the meat on a rack on a pan, uncovered, in the fridge overnight. You want the cold air to dry it out.
Next day
Start preheating the oven to 350 degrees F.
Oil the meat, not the pan.
Sear the meat on all sides, in as hot of a pan as you can get it.
Once all the sides are seared, pour a few glugs of basalmic vinegar in the pan and quickly rub and coat the top side of the meat in it before it boils away. (Optional step.)
Bake in a 350 degree F oven for 25 minutes or so. You want to get the internal temperature of the meat in the 175-185 range so that the collagen breaks down.
