Change up your rib game
5 Fresno chiles, seeded if desired½ teaspoon crushed red pepper flakesPreheat oven to 250°. Place a double layer of foil large enough to wrap ribs on a rimmed baking sheet . Set ribs on top and generously season with salt and pepper.
Pulse chiles, garlic, oil, vinegar, rosemary, and red pepper flakes in a food processor until mixture is almost smooth . Rub ribs all over with marinade and pour any excess over top. Wrap up tightly in foil. Roast ribs until meat is tender but not quite falling off the bone, 2½–3 hours. To check doneness, run a paring knife through 2 or 3 ribs; it should slide easily into flesh.
Heat broiler. Once ribs are cool enough to handle, remove foil and reserve juices. Place ribs on a clean rimmed baking sheet and broil until charred in spots and marinade has formed a golden-brown crust, 8–10 minutes. Transfer to a cutting board and let rest at least 10 minutes. Slice meat into individual ribs. Drizzle with reserved juices and top with parsley. Serve with lemon wedges.Calories 650 Fat 55 Saturated Fat 14 Cholesterol 105 Carbohydrates 8 Dietary Fiber 1 Total Sugars 3 Protein 31 Sodium 130I've made this recipe countless times, and it has never failed me. I've also doubled it for my extended family at holidays. I don't bother with the garnishes. I've even figured out how to make it in my multicooker , although it's not quite as good.
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