These ribs are rubbed with an oil and spice mixture. They cook to tender perfection in less than an hour in the convection oven.
Recipe information
Yield
makes 6 servings
Ingredients
4 pounds baby back ribs, cut into 6 equal pieces
3 tablespoons olive oil
3 garlic cloves, minced
2 tablespoons lemon pepper seasoning, or 1 tablespoon freshly grated lemon zest and 1 tablespoon coarsely ground black pepper
1 tablespoon paprika
1 teaspoon coarsely ground black pepper
Preparation
Step 1
Position the oven racks so that they are evenly spaced. Preheat the oven to convection roast at 400°F.
Step 2
Pat the ribs dry. Combine the olive oil, garlic, lemon pepper, paprika, and black pepper and rub the mixture over the ribs on all sides. Place the ribs, bone side up, on the roasting rack placed over the roasting pan that comes with your oven. For easiest cleanup, the rack should be coated with nonstick spray.
Spareribs with Garlic and Rosemary
Step 3
Rub the ribs with 4 minced garlic cloves; 2 tablespoons olive oil; 2 tablespoons crushed, dried rosemary; and 2 teaspoons kosher salt. Roast as directed above.
From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books.
Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.
