- 1 1/2 to 2 pounds country-style pork ribs, boneless, individually cut
- 2 tablespoons canola oil
- 1 tablespoon fresh rosemary, chopped, or 2 teaspoons dried rosemary, crumbled
- 1 1/2 teaspoons coarse salt
- 1 teaspoon black pepper, coarsely ground
- 1/2 cup peach preserves, warmed until softened
How to Make It
- Brush the ribs with the oil. In small bowl, combine rosemary, salt and pepper. Season ribs all over with the rosemary mixture. Let stand for 30 minutes.