Name: Baked Baby Back Ribs with Lemon Confit Marinade
Yield: Makes 8 servings
Ingredients: 4 large lemons; 8 large garlic cloves, peeled; 1/4 cup olive oil; 3 tablespoons chopped fresh thyme; 3 tablespoons (scant) coarsely chopped fresh rosemary; 2 tablespoons fennel seeds, ground; 2 tablespoons coarse kosher salt; 1 tablespoon freshly ground black pepper; 1 tablespoon (packed) golden brown sugar; 5 pounds meaty baby back pork ribs (about 4 large racks)

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Baked Baby Back Ribs with Lemon Confit MarinadeNoel Barnhurst

In a classic confit, meat cooks (and is then preserved) in its own fat. Here, lemons cook in their own juices to become the basis for an overnight marinade.

Market tip:

Look for meaty baby back ribs; if the bones show right through on top, too much meat has been trimmed.

Recipe notes

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