Calabrian Grilled Pork Ribs

By GadgetGirl

This recipe can easily be doubled for a group. Make sure to check the ribs in a few spots for doneness.

Ingredients

• 1 rack St. Louis–style pork ribs (2–3 lb.)
• Kosher salt and freshly ground black pepper
• 5 Fresno chiles, seeded if desired
• 10 garlic cloves
• 1/2 cup olive oil
• 1 tablespoon unseasoned rice vinegar
• 1 tablespoon fresh rosemary leaves
• 1/2 teaspoon crushed red pepper flakes
• 2 tablespoons chopped fresh parsley
• Lemon wedges (for serving)

Details

Servings 4
Adapted from bon appetit.com

Preparation

Step 1

Preheat oven to 250°. 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 chiles, 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, 2½–3 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 at least 10 minutes.
Slice meat into individual ribs. Drizzle with reserved juices and top with parsley. Serve with lemon wedges.