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| BABY BACK RIBS WITH ITALIAN BEANS AND SAGE |
| Yields: 4 servings |
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| Ingredients : RIBS |
3 slabs baby back ribs
8 sprigs fresh rosemary
8 branches fresh thyme
4 handfulls fresh sage leaves
salt
freshly ground pepper
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| Ingredients: beans |
1 C dried cannellini beans, soaked overnight in abundant
lukewarm water
1 C dried borlotti or cranberry beans, soaked overnight
in abundant lukewarm water
2 T extra-virgin olive oil
1 small onion, chopped
1 T Italian pancetta, finely chopped
2 t garlic, minced
1 C tomato sauce
1 t each fresh rosemary, sage and thyme
1 1/2 C chicken broth, hot
salt
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| Method: ribs |
| Preheat the oven to 350°.
If your butcher has not already done so, pull away the thin opaque
membrane that covers the underside of the ribs.
Sprinkle both sides of each slab with salt and a generous grinding
of black pepper.
Place a wire rack inside a large baking or roasting pan. Fill the pan
with 1 1/2 inches of water.
Lay half of the herbs on the rack, then place the ribs, meaty side up,
on top. Cover with remaining herbs.
Tent the pan with aluminum foil so that no steam will escape during
cooking and place ribs in oven for about 2 hours. They are ready
when the meat is tender and moist.
Let the meat cool for 5 minutes then cut into 2 or 3 rib sections.
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| Method: beans |
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Rinse the beans well - do not mix them as they will cook separately.
Place cannellini in a medium saucepan, cover, and simmer gently
until soft and creamy (40 - 50 minutes). Salt to taste.
Repeat with borlotti or cranberry beans. Simmer until fully cooked.
Heat olive oil in a medium saucepan ove low heat. Add onion,
pancetta and garlic. Sauté until onion and garlic are golden.
Stir in tomato sauce. When it begins to bubble, add chopped herbs,
the cooked beans, and the chicken broth. Simmer mixture together.
Ladle the beans onto individual plates, place a portion of ribs
on top, and serve. |
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