Calabrian Grilled Pork Ribs

I am a magazine junkie. I tend to reach for them more than books (which I am trying to change) and often times it is my resource for inspiration. Bon Appétit has always been on the roster, but over the last couple of years it has gotten good. Really good. The content is easy to read and recipes are usually brought down to mortal level from top chefs around the country. Plus the editing and styling is so fantastic and modern. My favorite section (an oldie but goodie) is in the front where people write in for recipes from their favorite restaurants. I love when it is a place I have been and even better if it is a dish I have tried. In March's issue, they shared a ribs recipe from a delicious Minneapolis restaurant, Bar La Grassa, that I loved so much (check out this recipe I already tried at home) and I knew that I had to try it. I never make ribs. But I will be making these again and are such a fresh departure from your usual goofed up BBQ sauced ones. The sauce is so rich in flavor with a surprising lightness and requires very little ingredients. You are to finish these under the broiler, but you could finish on the grill which makes this recipe a summer stunner. 

Calabrian Grilled Pork Ribs
Bon Appétit March 2015
Serves 4

1 rack St. Louis stlye Pork Ribs (2-3 lbs)
Kosher salt, freshly ground pepper
5 fresno chilis, seeded if desired (Anaheim work too)
10 garlic cloves 
1/2 cup olive oil
1 tablespoon rice wine vinegar (sub any white vinegar if you want)
1 tablespoon fresh rosemary leaves
1/2 teaspoon crushed red pepper flakes
2 tablespoons chopped fresh parsley for serving (left this out)
Lemon wedges (for serving)

Preheat oven to 250 degrees. Place a double layer of foil large enough to wrap ribs on a rimmed baking sheet (to catch any drips). Set ribs on top and generously season with salt and pepper. 

Pulse chilis, garlic, oil, vinegar, rosemary, and red pepper flakes in a food processor or blender until mixture is almost smooth. Rub ribs all over with the marinade and pour excess over top. Wrap tightly with foil. 

Roast ribs until meat is tender but not quite falling off the bone. 2 1/2 - 3 hours. To check doneness, run a paring knife through 2 or 3 ribs; it should slide easily into flesh. 

Heat broiler. Once ribs are cool enough to handle. Remove foil and reserve juices. Place ribs on a clean rimmed baking sheet and broil until charred in spots and marinade has formed a golden brown crust, 8-10 minutes. Transfer to a cutting board and let rest for 10 minutes. 

Slice meat into individual ribs. Drizzle with reserved juices and top with parsley. Serve with lemon wedges (squeeze them over the ribs, it is heavenly) 

Note: instead of broiling, you could grill over a very high heat for a few minutes as well. 


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