Tender, pull-apart baby back ribs with a savory, crunchy topping.
1 slab baby back pork ribs (or other cut, if you prefer)
1 cup cheap, dry white Vermouth (or other dry white wine)
1/2 cup dry bread crumbs (plain)
1/3 cup finely grated Parmesan cheese
1 teaspoon dried oregano
1/2 teaspoon salt
Note: Have the meat guy split the ribs so the individual ribs are separated a little but not all the way.
Preheat oven to 375 degrees. Arrange ribs in roasting pan, pour wine over, cover with heavy foil and toss it in the oven for 1 hour.
Meanwhile, in a small bowl mix together bread crumbs, cheese, oregano and salt.
Remove ribs and crank oven up to 450 degrees. Spoon the bread mixture on top of ribs in thick layer. Carefully spoon pan juices over breading to moisten. Return ribs to hot oven, uncovered, for 5 - 10 minutes or until topping is nicely browned.
Let cool 15 minutes before cutting. Serves 2 for dinner, or slice individual ribs for parties.