Baked ribs are the bane of barbecue evangelists. Sure, you can cook tender and juicy ribs in the oven, but unless actual smoke makes contact with the meat, it's not the real thing. No amount of sticky-sweet barbecue sauce changes that fact.
But what if you weren't interested in making barbecue at all? In other words: Why must every rib be a barbecue rib? Obviously, barbecue tastes great, but so do a lot of other cooking methods. Ribs have far more range than they're usually given.
For inspiration, I looked to Spain. A marinade of paprika, pounded garlic and olive oil lends a rustic red color and earthy depth. Instead of a sugary sauce, these call for something bright and zesty, exactly the sort of thing that salsa verde lends in spades. Handfuls of fresh and fragrant herbs, like parsley, oregano and mint join bracing capers and red wine vinegar.
It's not barbecue _ and it's not trying to be.
