Calabrian Grilled Pork Ribs From Bon Appetit March 2015 Recipes

CALABRIAN GRILLED PORK RIBS FROM BON APPETIT MARCH 2015

Steps:

• 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 generaously season with salt and pepper.
• Pulse chilies, garlic, oil, vinegar, rosemary, and red pepper flakes in a food processor until mixture is almost smooth (a few larger pieces should still be visible). Rub ribs all over with marinade and pour any excess over top. Wrap up tightly in 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 reserved 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 at least 10 minutes.
• Slice meat into individual ribs. Drizzle with reserved juices and top with parsley. Serve with lemon wedges.
• Best eaten with your fingers.

CHERRY-GLAZED GRILLED PORK RIBS

Steps:

• Simmer flat cherry cola until reduced to 1-1/2 cups (about 45 minutes).
• Add next 5 ingredients.
• Simmer until reduced to about 2-1/2 cups.
• Put in large bowl, cover, and refrigerate.
• (Can be done up to 1 week ahead.) Preheat oven to 325.
• Place oven racks in upper and lower thirds of oven.
• Salt& pepper spare ribs.
• Wrap each rack of ribs tightly in heavy-duty foil, sealing well.
• Put each rack on a rimmed baking sheet.
• Place each sheet on rack in oven.
• Bake until tender, switching racks midway, about 2 hours total.
• Remove from oven.
• Allow to cool a bit.
• Drain drippings from foil.
• Wrap up in foil again and refrigerate.
• (Can be done 1 day ahead. Remove from refrigerator about 1 hour before proceeding.) Reserve 1 cup of glaze from large bowl; set aside.
• Cut racks into individual ribs and add to large bowl of glaze.
• Toss to coat.
• (It's kind of hard to toss; I just painted the ribs using a BBQ brush.) Put ribs on medium charcoal grill for about 5-10 minutes, turning often so they won't burn.
• Serve, passing extra glaze.