Baked Ribs

Name: Baked Ribs
Prep time: 15 min
Cook time: 290 min
Total time: 305 min
Yield: 4
Ingredients: Pork ribs 4.4 lbs; Carrots 1; Celery 1 rib; White onions 1; Garlic poached 6 cloves; White wine 1 glass; Rosemary 3 sprigs; Thyme 3 sprigs; Marjoram 3 sprigs; Calamint 3 sprigs; Juniper berries 6; Cinnamon sticks 1; Star anise 1; Fine salt to taste; Black pepper to taste

it de es fr br

Gluten Free
Lactose Free

Difficulty: Easy
Prep time: 15 min
Cook time: 4 h 50 min
Serving: 4
Cost: Average

PRESENTATION

Recipe by
Stefano Masanti

Oven-baked ribs from Lombardy? They really bring this special kind of comfort to the table. And here's the thing: it’s all about the way the flavors come together. Chef Stefano Masanti, working out of Il Cantinone up in Madesimo, gives these baked ribs his own twist by mixing mountain traditions with a little creative know-how. Really, it's quite something. The double cooking method is what makes these tender pork ribs different.

First, they get a slow bake at a low temperature—tucked in with herbs, spices, and veggies to soak up all those flavors. That low and slow start? For sure, it means you end up with meat that’s moist and almost fall-off-the-bone. Then, things kick up a notch—the ribs hit a hot, ventilated oven just long enough to give them that crispy outside everyone chases. So so good. The contrast between the soft inside and the crunchy, oven-baked ribs shell makes each bite pretty hard to resist.

This isn’t your average easy baked ribs recipe. It's all about that northern Italian mountain vibe, you know? Local pork and fresh vegetables take the spotlight. Folks in Valchiavenna have always loved using what’s around them, and this dish shows off that old-school respect for ingredients while also keeping things fresh with Chef Masanti’s innovative touch. And the spices and herbs? They not only make the ribs extra aromatic, but they also help balance out the richness you get from good pork. Unlike American BBQ baked ribs, these skip the heavy sauces and focus more on pure, golden flavors pulled out by the double baking process.

This is the kind of food that makes you wanna grab a napkin and dig in, especially when you bite through that tangy, crusty outside to the soft center. Pretty much irresistible. Around Lombardy, it’s the harmony between new techniques and tradition that gives these baked ribs a little extra character—there’s a sense of pride that comes with each pan pulled from the oven, and you can definitely taste it in every bite. Seriously good. These ribs are not just a dish; they're a celebration of local flavors and culinary creativity.

How to prepare Baked Ribs

To prepare the baked ribs, first cut the carrots 1, celery and onions into pieces 2. Remove the membrane from the ribs and season them with salt on both sides 3.

Massage the meat to season it evenly 4, then season with pepper 5. In a baking tray, distribute half of the carrots, celery, and onions 6.

Add the garlic in its skin 7, a sprig of rosemary 8, and thyme 9.

Continue with a sprig of marjoram 10 and one of mountain savory 11. Lay the ribs on this bed 12.

Cover the ribs with the remaining vegetables 13 and herbs 14. Add the juniper berries 15.

Add the cinnamon 16 and star anise 17. Finally, drizzle with white wine 18.

Cover the tray with aluminum foil 19 and cook in a static oven at 220°F (105°C) for 4 hours and 30 minutes. After this time, take the ribs 20 and transfer them to another baking tray 21, then cook in a ventilated oven at 355°F (180°C) for 20 minutes, just enough time to roast them and get a golden and crispy crust.

Meanwhile, strain the cooking juices 22 and reduce it for about 10 minutes until you get a fluid sauce 23. Once cooked, take the ribs out of the oven and separate them 34.

Plate 25 and drizzle with the sauce 26. Your baked ribs are ready to be served 27!

Storage

The baked ribs can be stored in the refrigerator for 2 days, in an airtight container.

Tip

Once the first cooking is done, you can proceed as per the recipe or you can roast the ribs on the grill, smoke them, or finish the cooking in a stew.

Mountain savory (Achillea Moscata) is an aromatic herb that grows in the mountains: it can be omitted or replaced with a few sage leaves.

For an even more intense flavor, you can use dark beer or red wine instead of white wine.

For the translation of some texts, artificial intelligence tools may have been used.