One Pan Italian Baked Ribs | Cookin’ Somethin’ w/ Matty Matheson

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STRAIGHT FROM RIZZO’S HOUSE OF PARM THIS IS SUMMERTIME RIBS THESE COULD BE THE BEST RIBS IN THE WORLD YOU TELL ME! YOU CAN HAVE THESE ALL YEAR ROUND BUT NOTHIN SAYS SUMMER LIKE SUMMER TIME RIBS IN THE SUMMER! NOT FALL OFF THE BONE BUT CLEAN OFF THE BONE AINT NOTHIN BETTER!!

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INGREDIENTS:
For the Pork Ribs:
1 rack of pork ribs
1 cup olive oil
2 tablespoons chili flakes
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons salt
2 tablespoons pepper

For the Roasting Base:
2 lbs beefy tomatoes, diced
1 white onion, diced
2 wax peppers, chopped
4 brown anchovy fillets
¼ cup anchovy oil
½ cup olive oil
3 sprigs fresh rosemary
3 sprigs fresh oregano

For the Salad:
1 red onion
Ice water (for soaking onion)
Olive oil (for frying)
4 garlic cloves, sliced
1 cup whole almonds, chopped
1 sprig rosemary, chopped
3 anchovy fillets, chopped
1 tsp dried chilies
Salt and pepper, to taste
Zest and juice of 1 lemon
1 tsp honey
Radishes, sliced (quantity to preference)
Arugula lettuce (enough for salad servings)

COOKING METHOD:
Preparing the Ribs:
1. To clean pork ribs: on the back side of the ribs, remove the membrane (thin layer of tissue). Start at one edge and pull it back completely.
2. Once the ribs are clean, cut them into two halves. On a sheet tray, season the ribs all over with:
– ½ cup olive oil
– 2 tablespoons each of chili flakes, garlic powder, onion powder, salt, and pepper
– Set aside.
3. In a deep baking dish, dice 2 lbs of beefy tomatoes, dice one white onion, chop 2 wax peppers, and add 4 brown anchovy fillets along with ¼ cup anchovy oil. Add about ½ cup olive oil and 3 sprigs each of fresh rosemary and oregano. Mix everything together—this will serve as the base for the ribs.
4. Place the seasoned ribs over the base and bake in the oven at 350°F for 1 hour and 30 minutes. Rotate the ribs periodically to ensure even roasting.

Assembling the Salad:
1. Peel a whole red onion, cut it in half, and slice thinly. Place in a bowl with ice water for 15 minutes to mellow the flavor and reduce sharpness.
2. Heat a pan with some olive oil. Slice 4 garlic cloves and fry them until golden.
3. Chop 1 cup of whole almonds, 1 sprig of rosemary, and 3 anchovy fillets. Add them to the pan with the fried garlic.
4. Cook for another 2 minutes. Season with 1 teaspoon dried chilies, salt, and pepper. Strain the oil from the solids.
5. To flavor the oil, add the zest and juice of one lemon and 1 teaspoon of honey.
6. Slice some radishes.
7. Dress arugula with the flavored oil and sliced radishes. Top with the reserved almond–anchovy mixture.

Assembling the Ribs:
1. Once the ribs have finished cooking and have cooled slightly, separate them from the tomato mixture and transfer to a tray.
2. In a bowl, mash the tomato mixture into a paste (make sure to remove any herb stems left behind during cooking).
3. Pour the paste over the ribs. Finish with cracked pepper, lemon zest, and the juice of half a lemon. Serve with the salad.