Recipe: Garlic and Oregano Baby Back Ribs

Get your baby back fix without going to a certain chain restaurant with this Real Simple recipe.

As a bonus, I've included the Roasted Corn recipe that ran with the rib recipe way back in 2003.

Those ribs will taste just as good today and will have you singing, guaranteed.

Yield: 4 servings

4 pounds baby back pork ribs

5 garlic cloves, finely chopped

3 tablespoons fresh oregano, chopped

1 teaspoon cayenne pepper

2 teaspoons kosher salt

1/4 cup olive oil

Heat oven to 400 degrees.

Place the ribs in a roasting pan or on a baking sheet in one layer. In a bowl, combine the garlic, oregano, cayenne, salt and oil and mix well.

Cover both sides of the ribs with the garlic and oregano mixture, coating evenly.

Roast in the oven for 1 hour with Roasted Corn (see recipe below), flipping once after 30 minutes.

Remove and let rest, covered, for 10 minutes.

Reserve a fifth of the ribs for another recipe (or eat them if you’re really hungry). Serve with Roasted Corn.

Yield: 4 servings

4 to 6 ears of corn

5 tablespoons softened unsalted butter

1 tablespoon chopped fresh parsley

1/4 teaspoon kosher salt

Shuck the corn and place them on a baking sheet. Roast with the ribs at 400 degrees for 1 hour, turning after 30 minutes.

Meanwhile, combine butter, parsley and salt. Serve corn with butter mixture.