Marinated ribs with rosemary and oregano

In the "American" cut, the ribs artfully spiced with rosemary have a flavor that surprises at the first taste.

The use of the whole rib - SPARE RIBS - not cut into single ribs, subjected to slow cooking at low temperature, leaves the meat tender retaining all the juices present in it.
WITHOUT PRESERVATIVES.

Cook the AIA marinated ribs with rosemary and oregano:

IN THE OVEN:
Place the ribs in a baking dish or directly on the tray with parchment paper and cook them in a preheated fan oven, moistening them with a drop of wine a couple of times.

IN THE PAN:
Cut the product into pieces of 2/3 ribs and put them in a non-stick pot with a drizzle of oil, browning them over medium heat. Then moisten them with a drop of white wine and cover. Continue cooking by lowering the heat and often turning the product.

ON THE BBQ:
Put the ribs on the barbecue and cook them, making sure to often moisten them with white wine, spraying it with a sprayer.

Product information may undergo changes, temporarily causing variations between the information on this page and that on the product label. We therefore invite you to always verify and consider the information on the product label before using and consuming it.