Pumpernickel-Parmesan Crusted Ribs
Babyback ribs braised in beer and topped with a fantastic crust.
1 slab babyback pork ribs
1 beer, room temperature
2 cups fresh pumpernickel bread crumbs (process in food processor)
1/2 cup shaved Parmesan cheese
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried oregano
Preheat oven to 375 degrees F. Place ribs in roasting pan and pour beer all over. Cover with heavy foil and bake for 1 hour.
Meanwhile, mix together bread crumbs, Parmesan and seasonings in a medium bowl. Remove ribs from oven, and switch temperature to 450 degrees F. With hands, pile on the bread mixture and press down with hands. Spoon pan juices over the breading to moisten. Return ribs to oven, uncovered to 5 - 10 minutes, or until topping is nicely browned. Allow to cool 10 minutes before slicing into individual ribs for a party, or halve slab for a dinner entree (serves 2).