ROASTED AND CRISPED PORK RIBS WITH GARLIC AND ROSEMARY Serves 4 to 6. • 4 large cloves garlic • 2 tightly packed tbsp. fresh rosemary leaves • 1 tsp. extra-virgin olive oil • 31/2 lb. country-style pork ribs, 1 to 2 inches thick • About 3/4 tsp. salt • Freshly ground black pepper Directions Mince together the garlic and rosemary, then combine with the oil. Rub over the ribs, cover, and refrigerate 12 to 24 hours. Set the rack in the center and preheat the oven to 325 degrees. Lay aluminum foil over a half-sheet pan, broiler pan or other large, shallow pan. Arrange the ribs about 2 inches apart on the pan. Sprinkle with salt and a little pepper, turning to season on all sides. Salting generously at this point intensifies the meat's flavors. Roast 30 to 40 minutes. Test with an instant-reading thermometer at the thickest part of the meat for a reading of 150 to 155 degrees, no more. Finish cooking either on an outdoor grill or under the boiler. To taste them at their best, it's crucial that the ribs become a rich, crusty brown. Slowly brown them on a medium-hot grill about 15 minutes; or set 7 to 8 inches from a preheated oven broiler and slowly crisp on all sides. Serve hot. Nutrition information per serving of 6: Calories 294 Fat 18 g Sodium 350 mg Carbohydrates 1 g Saturated fat 6 g Calcium 13 mg Protein 31 g Cholesterol 91 mg Dietary fiber 0 g Diabetic exchanges per serving: 4 medium-fat meat.