"Sometimes, when you're a man, you get this urge to wear stretchy pants." -- Jack Black, Nacho Libre.
And I say, sometimes, when you're a man, you get this urge for Meat. Specifically, roasted meat. This urge is always swimming just at the edge of my consciousness, ready to surface like a Great White when I smell a barbecue on a charcoal grill, or, as happened earlier, I saw a nice cut of meat. When I saw these ribs earlier today, I knew just what I wanted to do with them. And yes, a diet of this will eventually necessitate stretchy pants. What the heck. It's good.
1 slab baby back ribs/other roasting cut (about 600+ g)
1 tsp+ rock salt
1 tsp black pepper, coarse ground
1 tsp paprika
1 tsp dried rosemary leaves
1 tsp oregano
1 tsp Italian Seasoning herbs
2 tbsp panko bread crumbs
2 tbsp olive oil
Wash and pat dry the meat. (There are some barbecue gurus who say don't wash meat. I say, wait til you see the overfed flies in a typical supermarket, even the good ones, and you'l change your mind.)
Combine all the rub ingredients in a bowl, mix thoroughly, and rub onto the meat. Make sure to massage it in well. Drizzle the meat with olive oil; this will help keep it from going dry, and make the rub crust up nicely.
Bake for 1 hour at 300 F, and for a final 15 minutes at 450 F to brown.
Seems the panko was really effective in keeping the juices in. This was good without garlic, which I avoided because I was afraid garlic in the crust would burn and go bitter. Next time, and when I have a big enough stock of olive oil, I'll make some garlic oil for cooking. That way I can get the garlic flavor without fear of burning it.