Ingredients
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
2 teaspoons hot paprika
4 teaspoons fennel seeds
2 teaspoons chopped fresh sage leaves
2 teaspoons chopped fresh thyme leaves
2 tablespoons chopped fresh rosemary leaves
3 racks baby back ribs (each about 1 3/4 pounds), membranes removed
1/4 cup white balsamic vinegar
1 small clove garlic, grated (1/4 teaspoon)
Balsamic Potato Salad, for serving
Preparation
Line a baking sheet with parchment-lined foil. Stir together oil, 4 teaspoons salt, 1 teaspoon pepper, paprika, fennel seeds, sage, thyme, and rosemary. Rub mixture all over ribs. Cover; let stand at least 1 hour, or refrigerate up to overnight.
Preheat oven to 325 degrees. Roast ribs, uncovered, until meat is tender, 2 hours. (Ribs can be allowed to cool completely at this point and stored, covered, in refrigerator up to 3 days.) Switch oven to broil, with a rack 6 inches from heating element. Stir together vinegar and garlic; season with salt and pepper. Brush ribs with half of glaze. Broil until crisp, 1 to 2 minutes. Brush with remaining glaze, if desired. Cut into pieces and serve, alongside potato salad.
