Baby back ribs Provencal

INGREDIENTS

• salt, freshly ground black pepper – to taste
• sprigs of tarragon – 3-4 PCs.
• plum tomatoes – 500 g
• olive oil – 100 ml
• pork ribs – 800 g
• crushed garlic – 6 cloves
• sprigs of rosemary – 2 pieces

STEP-BY-STEP RECIPE

Step 1

Garlic clean and coarsely chop. Rosemary wash, dry, remove the leaves from the branch. Place the garlic, rosemary needles, 0.5 tsp. salt and 1 tsp pepper in a blender. Beat until smooth. Continuing to whisk, pour in the olive oil.

Step 2

Wash ribs, place in a bowl, pour the cooked marinade. Mix thoroughly, cover and refrigerate overnight.

Step 3

The next day, wash tomatoes, cut each in half. Tarragon wash, dry.

Step 4

Remove the meat from the marinade. Heat a large frying pan and on high heat fry the ribs for 5 minutes on each side. To shift on a dish, cover with a sheet of foil and leave for 10 min.

Step 5

Add to the pan, where grilled ribs, 2 tbsp of the marinade and fry the tomatoes, stirring occasionally, 5 minutes. season with Salt and pepper. Sprigs of tarragon put the tomatoes, mix and cook 2 min.

Step 6

Return the meat to the pan, stir, heat for 2 minutes, shift to a serving dish and serve.