Milk and Honey Ribs - baby back

Method

• If the butcher has not removed the membrane on the back of each rib rack, gently pry it up by sliding a sharp implement (like the tip of an instant-read thermometer) under it, then lifting gently.
• Grab the membrane with a paper towel and peel it off.
• Place the ribs in a baking dish and rub them on both sides with 2 tablespoons of the oil.
• Sprinkle both sides with the rosemary, sage, garlic and generous amounts of salt and pepper.
• Arrange the onion under and over the ribs, top each rack with a bay leaf, and drizzle with the vinegar.
• Refrigerate, covered, 6 to 12 hours.
• Heat the oven to 350 degrees.
• Pour the remaining oil into a roasting pan large enough to hold the ribs side by side.
• Put the pan in the oven for 5 minutes.
• Add the ribs, rounded side up, along with the seasonings, onions and garlic.
• Roast for 30 minutes.
• Drizzle with the honey and roast 10 more minutes.
• Turn the ribs over and pour the milk and cream over them.
• Roast for 1 more hour.
• At this point, if using the mushrooms, wipe with a damp paper towel and trim off the stem ends.
• Cut into 1/4-inch slices.
• Turn the ribs over, rounded side up again.
• Arrange the mushrooms on top.
• Spoon any pan juices over the top and continue roasting, basting occasionally, 30 minutes to 1 hour more.
• If the meat starts to brown too much, press a sheet of parchment paper or aluminum foil on top.
• When the ribs are cooked, the meat will have shrunk back from the ends of the bones by 1/4 to 1/2 inch and the ribs should be tender enough to pull apart with your fingers.
• Cut the ribs into 1- or 2-bone sections and serve at once with the optional roasted mushrooms.