Gratinated Pork Ribs, an economical yet delicious alternative for those who don’t like the traditional roasted lamb for Christmas. Simple and quick to prepare even for those less experienced in the kitchen. I usually enrich this dish with some vegetables that I put in the same pan, making the recipe very pleasing to serve, especially for an event: Baked Side Dish
If you prefer them less crispy, cover them with a sheet of aluminum foil for the first twenty minutes, then uncover and continue cooking. If you wish, while leaving them out of the refrigerator to reach room temperature, you can marinate them with red wine or beer and drain them well before seasoning.
Here are links to other tasty recipes to propose for Christmas:
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 2.6 lbs pork ribs
- 2 sprigs rosemary
- 1 bunch sage
- 1 clove garlic
- 3.5 oz Gaeta olives
- to taste extra virgin olive oil
- to taste salt and pepper
Tools
- 1 Baking Dish
- 1 Cutting Board
- 1 Knife
Preparation
Take the pork ribs out of the fridge, likely already cut into sections by your trusted butcher. Place them in a large baking dish or pan, drizzle with a bit of extra virgin olive oil, and massage them with your hands.
Add a whole clove of garlic, with just the skin removed, and the roughly chopped herbs.
Note: In the photos, you can see that I added the Gaeta olives immediately with the rest of the ingredients, but this was a mistake because they turned out too dry after cooking. So, I recommend adding them halfway through cooking.
Season with salt and pepper and sprinkle the entire surface of the ribs with breadcrumbs (the oil we used to massage them will help the breadcrumbs adhere to the meat). At this point, bake in a preheated oven at 356°F, and let cook for about 50 minutes in fan mode.
Serve our Gratinated Pork Ribs hot, but only after letting them rest for 5 minutes.
Advice
We can store the ribs either cooked or raw in the refrigerator, but enclosed in a container preferably made of glass or ceramic.
Also, for freezing, do the same, but remember not to thaw at room temperature to avoid severe food poisoning.
The best method to reheat them is in the microwave, as it doesn’t dry the food, making them seem freshly cooked.
