Sun 29 Mar 2015
This easy rib recipe from the March 2015 issue of Bon Appetit yields delicious results. Pulse chiles, garlic, oil, vinegar, rosemary and hot pepper flakes together in your food processor, smear all over the ribs, wrap up tightly in foil and bake at a low temperature for three hours. Then just run them under the broiler until browned. The meat falls off the bones, and the spicy marinade is delicious. Cook’s note: Fresno chiles look like red jalapenos. If you can’t find them, use green jalapenos instead.
Avoiding Additives and Preservatives
Make sure the rice vinegar has no preservatives. I use Marukan brand.
1 rack St. Louis–style pork ribs (2–3 lb./900 g to 1.36 kg)
Kosher salt and freshly ground black pepper
5 Fresno chiles, seeded if desired
10 garlic cloves
½ cup (125 ml) olive oil
1 tablespoon (15 ml) unseasoned rice vinegar
1 tablespoon (15 ml) fresh rosemary leaves
½ teaspoon (5 ml) crushed red pepper flakes
2 tablespoons (30 ml) chopped fresh parsley
Lemon wedges (for serving)
Preheat oven to 250° F (120° C. 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. Serves 4.
From the March 2015 issue of Bon Appetit