Ingredients
- ½ cup fresh sage leaves, plus more for garnish
- 1 head garlic, roasted, cooled, cloves (about 12) peeled
- 3 tablespoons Dijon mustard
- Freshly ground black pepper
- ½ cup saba (Italian grape must syrup)
- ½ cup dry red wine
- ¼ cup extra virgin olive oil
- 1 tablespoon red wine vinegar
- 2 racks baby back ribs
- Nutritional Information
Nutritional analysis per serving (8 servings)
337 calories; 21 grams fat; 6 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 17 grams carbohydrates; 1 gram dietary fiber; 12 grams sugars; 17 grams protein; 61 milligrams cholesterol; 144 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
8 servings as an appetizer, or 4 as a main course
Preparation
- Place sage and garlic cloves in a food processor or mortar. Process to a paste. Place in a 1-quart bowl and add mustard, a generous amount of pepper and saba. Transfer half to a container, cover and refrigerate. Add wine, oil and vinegar to the rest to make a marinade.
- Cut rib racks in half. Place on a work surface, meaty side down. Work the point of a sharp knife under the thin membrane on the bone side of the ribs, enough so you can use a dish towel to grab the membrane and peel it off. Place ribs in a shallow dish in one or two layers. Pour marinade over, turn racks to coat, cover and refrigerate overnight.
- Heat oven to 275 degrees. Place ribs in a roasting pan. Pour marinade into a saucepan and add reserved saba mixture. Bring to a boil, reduce heat and simmer about 10 minutes, until thickened. Set aside. Cover rib pan with foil. Bake 2 hours.
- Light a grill. Brush ribs with reduced marinade mixture. Grill about 6 inches from medium-hot coals or gas, basting and turning frequently until nicely browned and glazed, 15 to 20 minutes. Ribs can also be cooked under a broiler. Cut apart between bones, pile on a platter and garnish with sage.
Dining and Cooking