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Tuscan Ribs

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Recipe photo courtesy of Ryan Liebe

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.

Source: Martha Stewart Living, July/August 2018
Total Time Prep Servings

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.

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