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

By Matty Matheson · 90 min

Ingredients

Instructions

1. Remove the membrane from the back of the ribs: start at one edge and pull it off completely.
2. Cut the ribs into two halves. On a sheet tray, coat them 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, combine the diced beefy tomatoes, diced white onion, chopped wax peppers, 4 brown anchovy fillets, ¼ cup anchovy oil, ½ cup olive oil and 3 sprigs each of fresh rosemary and oregano. Mix well to make the base.
4. Place the seasoned ribs on top of the base and bake at 350°F for 1 hour and 30 minutes, turning them occasionally for even roasting.
5. For the salad, thinly slice the red onion and soak it in ice water for 15 minutes.
6. Heat some olive oil in a pan, fry the 4 thinly sliced garlic cloves until golden, then add the chopped almonds, 1 sprig chopped rosemary and 3 chopped anchovy fillets. Cook for 2 more minutes.
7. Season with 1 teaspoon dried chilies, salt and pepper, then strain out the solids and keep the oil.
8. Add the zest and juice of 1 lemon and 1 teaspoon honey to the oil.
9. Dress the arugula with the flavoured oil and sliced radishes, then top with the almond and anchovy mixture.
10. When the ribs are cooked and slightly cooled, move them to a tray. Mash the tomato base into a paste, removing any herb stems, and pour it over the ribs.
11. Finish with cracked pepper, lemon zest and the juice of half a lemon, then serve with the salad.

Summarized from Matty Matheson's video. Watch it for the details.

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GarlicOnionTomatoLemonRed onionAlmondRadishArugula