Tuscan Ribs
No grill needed for these succulent baby back ribs! They're rubbed with hot paprika, fennel seeds, and fresh herbs, then roasted, broiled, and finished with a garlicky white-balsamic glaze.
Ingredients
Directions
Cook's Notes
To prevent ribs from becoming chewy after cooking, remove the thin, tissuey membrane from the undersides: Slide the tip of a knife between the bone and the membrane at one end, then pull it back. It should come off in one piece.