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Herb Roasted Ribs These are the best ribs we’ve made in a while. The trick is patience! Planning ahead is key as the ribs benefit tremendously from curing with an herb rub for at least 24 hours. Then taking the time to roast the ribs on the barbeque with indirect heat and turning often makes them pretty much addictive. 2 tablespoons fennel seeds, chopped or crushed with a mortar and pestle 2 teaspoons paprika 1 teaspoon crushed red pepper 10 to 12 fresh sage leaves, finely chopped 1 5-inch sprig rosemary, leaves removed and finely chopped 4 cloves garlic, minced or crushed 1 1/2 tablespoons sea salt 1 teaspoon freshly ground black pepper A splash or two of extra virgin olive oil 2 slabs pork ribs, about 5 pounds total 2 tablespoons balsamic or sherry vinegar Make an herb rub by combining the fennel, paprika, crushed red pepper, sage, rosemary, garlic, salt, and pepper with enough olive oil to barely bind the mixture together. Smear the herb rub over the entire surface of the ribs then place in an oversized plastic bag or wrap in plastic. Marinate in the refrigerator for 24 to 48 hours. Bring to room temperature before roasting. Set up your gas or charcoal grill for indirect cooking and preheat to 300 degrees F. Place the ribs on the grill, cover, and cook, turning often, for about 1 hour or until the meat begins to pull away from the bone. Brush all surfaces of the ribs with a touch of vinegar then brown them over direct heat for about 10 to 15 minutes, watching continuously and turning frequently to avoid burning. Serve immediately. |
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| © 2012 Mary Sue Milliken and Susan Feniger. All rights reserved. |
