Salt and Pepper Ribs
3 3/4 pounds of St. Louis-style pork ribs
4 tsp. whole peppercorn blend, coarsely ground with a mortar and pestle (Morton & Bassett Rainbow Peppercorn mix suggested)
1 tbs. of fresh-ground sea salt
1/2 cup of Zinfandel
1/2 cup of chicken stock (or unsalted store-bought broth)
>1 tbs. of cornstarch
-- Cooking instructions --
Have your butcher cut the ribs into five pieces of approximately equal size.
Preheat your oven to 425 degrees.
Sprinkle both sides of the ribs with both salt and pepper. Place the ribs, curved-side facing up, in an 11" x 15" glass baking dish and set uncovered in the oven. Bake for thirty minutes. Remove from the oven and pour off any fat that has accumulated on the bottom of the dish.
Reduce oven temperature to 325 degrees.
Turn ribs so that the curved sides are facing down and touch the bottom of the baking dish. Pour in the chicken stock and Zinfandel. Cover tightly with foil for a lid and bake an additional 1 1/2 hours. (until the bones can be pulled right off of the meat)