Grilled Pork Back Ribs with Asian Gremolata
Tender back ribs with ginger-infused marinade and a fresh gremolata of cilantro, ginger, and scallions.
Instructions
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Cut racks into 4–6 rib pieces and layer in a large stockpot with sliced ginger.
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Cover with water, bring to a boil, and cook 10 minutes.
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Turn off heat and cool, then refrigerate until chilled.
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Remove fat, marinate ribs in barbecue sauce for 1 hour.
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Grill ribs briefly over high heat.
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Combine ginger, cilantro, and scallions in a food processor for gremolata. Sprinkle over ribs to serve.
Notes
Credit: Hope Riley, Philadelphia Unit – The Essential Guide to Growing and Cooking with Herbs.
