PREPARATION:

COOKING TIME: 

PORTIONS: 

INGREDIENTS:

Dry marinade

• ¼ cup Stefano’s olive oil
• 4 cloves garlic (peeled and chopped)
• 2 tablespoons of hot pepper (flakes)
• 2 chopped sage (chopped)
• 2 tablespoon rosemary (chopped)
• 1 teaspoon black pepper (crushed)
• 1 tablespoon of salt

Sauce

• 2 tablespoons Stefano’s olive oil
• 4 cloves garlic (peeled and chopped)
• 500 ml Stefano’s tomato basilic sauce
• 1 tablespoon of Worcestershire sauce
• ½ teaspoon hot pepper sauce Tabasco
• Salt to taste

PREPARATION:

1. Mix all marinade ingredients and pour over ribs on both sides. Cover ribs with plastic wrap and let stand in the refrigerator for at least 2 hours (or overnight if possible). 
2. Meanwhile, prepare the sauce. Heat the olive oil in a heavy skillet and fry the garlic for about 5 minutes, until softened. 
3. Then add the tomato sauce and seasonings. Bring to a boil and then simmer over low heat for about thirty minutes until the sauce is very thick (all the liquid has reduced.) Stir the sauce regularly during cooking to prevent sticking. Reserve. 
4. Place the ribs in a double thickness of foil. Brush ribs with sauce evenly and reseal the foil (as tightly as possible). 
5. Then place the ribs on a plate (single layer) and cook for about 2 hours in the oven at 150 ° C (300 ° F). 
6. Remove the ribs from the oven. (The meat should be tender when pierced with the tip of a knife and must begin to pull away slightly from the tip of the bones.)
   Cool the ribs, without removing the foil, to prevent them from drying. 
7. Heat grill to low heat. 
8. When grilling ribs, remove excess sauce and keep it to baste the meat during cooking. 
9. Grill the ribs for about twenty minutes, turning every 5 minutes and basting with sauce regularly. (The ribs are ready when they are well browned on both sides.)