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Calabrian Grilled Pork Ribs

Calabrian Grilled Pork Ribs

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


  • 1 rack St. Louis–style pork ribs (2–3 lb.)
  • Kosher salt and freshly ground black pepper
  • 5 Fresno chiles, seeded if desired
  • 1 tablespoon unseasoned rice vinegar
  • 1 tablespoon fresh rosemary leaves
  • ½ teaspoon crushed red pepper flakes
  • 2 tablespoons chopped fresh parsley
  • Lemon wedges (for serving)

Recipe Preparation

  • 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.

Nutritional Content

Calories (kcal) 650 Fat (g) 55 Saturated Fat (g) 14 Cholesterol (mg) 105 Carbohydrates (g) 8 Dietary Fiber (g) 1 Total Sugars (g) 3 Protein (g) 31 Sodium (mg) 130Reviews SectionI've made this recipe countless times, and it has never failed me. I've also doubled it for my extended family at holidays. I don't bother with the garnishes.I've even figured out how to make it in my multicooker (Fagor's version of the Instant Pot), although it's not quite as good.This was by far the worst recipe I've made from this site. DO NOT MAKE THIS. The oil completely drowns out the flavor of the garlic. All you're left with is an oily piece of meat with a bit of spice at the end. I also really don't feel the rosemary helped, it gave it an earthy taste rather than being a nice herb. Honestly, I think the recipe should be taken down and revised. I love bon appetit but this recipe had no saving grace.

Watch the video: Boneless Country Style Pork Ribs Recipe REC TEC Greg (June 2022).


  1. Hewlett

    What a lovely idea

  2. Aonghas

    the Magnificent idea and is timely

  3. Alano

    What amusing topic

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