MILK AND HONEY RIBS

Milk and Honey Ribs image

Recipe adapted from Steven Raichlen (writing for the NY Times) who in turn adapted it from Chef Cesare Giaccone at the Osteria dei Cacciatori in Albaretto della Torre (now run by his son), in the Piedmont region of Italy.

Provided by threeovens

Categories Pork

Time 8h30m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

4 -5 lbs baby back rib racks (2 racks)
1/4 cup olive oil
3/4 cup fresh rosemary, chopped
3/4 cup fresh sage, chopped
3 garlic cloves, chopped
kosher salt & freshly ground black pepper
1/2 sweet onion, sliced thin
2 bay leaves
2 tablespoons red wine vinegar
1/2 cup honey
2 cups whole milk
1 cup heavy cream
1/2 lb fresh porcini mushrooms (optional) or 1/2 lb fresh cremini mushroom (optional)

Steps:

First you'll want to prepare the ribs by removing the silver skin or membrane from the back of each rib (slide a sharp implement under the membrane, then use a paper towel to grip it so you can peel it off).
Next you will prepare the ribs to marinate by rubbing them all over with about 2 tablespoons of the oil, then sprinkle them, on both sides, with rosemary, sage, garlic, and a generous amount of salt and pepper.
Arrange half the onions in a baking dish, top with the ribs; cover ribs with remaining onions, a bay leaf, and drizzle with vinegar.
Cover and refrigerate 6 to 12 hours.
Preheat the oven to 350 degrees F; pour the remaining oil in a roasting pan that is large enough to hold the ribs side by side.
Heat the pan in the oven 5 minutes, then place the ribs, rounded side up (along with all the seasonings and onions) and roast for 30 minutes.
Drizzle with the honey and roast for 10 minutes.
Turn the ribs over and pour the milk and cream over them; roast for 1 hour.
Meanwhile, if you are making the mushrooms, clean them then trim off the stems and cut into 1/4 inch slices.
After the hour, turn the ribs over again, so that the rounded side is up again and arrange the mushrooms on top.
Baste with pan juices and roast, basting occasionally, 30 minutes to 1 hour more (if at any time the meat starts to brown too much, press a piece of parchment paper or aluminum foil over them).
You'll know the ribs are cooked because the meat will have shrunk back from the ends of the bones by 1/4-1/2 inch and they will be tender enough to tear apart with your fingers.
Cut into 1 or 2 bone sections and serve with the mushrooms, if using.

Nutrition Facts : Calories 19474.2, Fat 1419.4, SaturatedFat 504.7, Cholesterol 5958.8, Sodium 7494.4, Carbohydrate 24.6, Fiber 1.8, Sugar 20.9, Protein 1637.1