Calabrian Grilled Pork Ribs

JohnLomaga
10Ingredients
320Calories
3Hours

Ingredients

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

Directions

  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.
  2. 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.
  3. 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.
  4. 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.
  5. Slice meat into individual ribs. Drizzle with reserved juices and top with parsley. Serve with lemon wedges.

NutritionView more

320Calories
Sodium18%DV420mg
Fat48%DV31g
Protein10%DV5g
Carbs3%DV9g
Fiber8%DV2g

PER SERVING *

Calories320Calories from Fat280
% DAILY VALUE*
Total Fat31g48%
Saturated Fat5g25%
Trans Fat
Cholesterol10mg3%
Sodium420mg18%
Potassium190mg5%
Protein5g10%
Calories from Fat280
% DAILY VALUE*
Total Carbohydrate9g3%
Dietary Fiber2g8%
Sugars0g0%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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