4 large cloves garlic
2 tightly packed tablespoons fresh rosemary leaves
1 teaspoon extra-virgin olive oil
3-1/2 pounds country-style pork ribs, 1 to 2 inches thick
About 3/4 teaspoon salt
Freshly ground black pepper
Mince together the garlic and rosemary, then combine with the oil. Rub over the ribs, cover, and refrigerate 12 to 24 hours.
Set the rack in the center and preheat the oven to 325 degrees. Lay aluminum foil over a half-sheet pan, broiler pan or other large, shallow pan. Arrange the ribs about 2 inches apart on the pan. Sprinkle with salt and a little pepper, turning to season on all sides. Salting generously at this point intensifies the meat’s flavors.
Roast 30 to 40 minutes. Test with an instant-reading thermometer at the thickest part of the meat for a reading of 150 to 155 degrees, no more. Finish cooking either on an outdoor grill or under the boiler.
To taste them at their best, it’s crucial that the ribs become a rich, crusty brown. Slowly brown them on a medium-hot grill about 15 minutes; or set 7 to 8 inches from a preheated oven broiler and slowly crisp on all sides. Serve hot.
Per serving: 662 calories; 50 g fat (18 g saturated fat; 68 percent calories from fat); 1 g carbohydrates; 198 mg cholesterol; 444 mg sodium; 48 g protein; 0.2 g fiber.