Tender, Juicy Oven-Baked Pork Ribs

Remove the membrane from the back of the ribs, if present, and pat them dry with paper towels.

Crush the peeled garlic cloves with a pinch of coarse salt in a mortar and pestle until you have a paste, or mince them very finely.

In a large bowl, combine the garlic paste, sweet smoked paprika, dried oregano, extra-virgin olive oil, kosher salt, and freshly ground black pepper.

Rub the spice mixture all over the ribs. Cover and refrigerate for at least 1 hour, or up to overnight.

Preheat the oven to 325°F.

Place the ribs on a rimmed baking sheet and pour the dry white wine into the bottom of the pan. Tightly seal the pan with aluminum foil.

Bake for 1 hour and 30 minutes.

Remove the foil, increase the oven temperature to 400°F, and bake uncovered for 30–40 minutes, or until the ribs are golden and crispy and an instant-read thermometer inserted into the meat away from the bone reads 145°F.

Let the ribs rest in the pan for 10–15 minutes, then cut between the bones and serve.