Best Rosemary and Fennel Pork Ribs (Rosticciana)

Don't substitute baby back ribs for the St. Louis spareribs. Baby backs are smaller and leaner and will end up overdone. St. Louis–style ribs are spareribs that are trimmed of excess meat and cartilage, so the racks have a neat rectangular shape. And don't be tempted to open the oven during the cooking time; leaving the oven closed traps steam, keeping the ribs moist and tender.

KOSHER SALT AND GROUND BLACK PEPPER

2 TABLESPOONS PACKED LIGHT BROWN SUGAR

1 TABLESPOON FENNEL SEEDS, GROUND

1 TEASPOON RED PEPPER FLAKES

1 TEASPOON GRANULATED GARLIC

4 TEASPOONS MINCED FRESH ROSEMARY

2 2½- TO 3-POUND RACKS ST. LOUIS-STYLE PORK SPARERIBS

Directions at 177milkstreet.com

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