Ingredients
The following ingredients have 5 Servings
- 3 tablespoons white balsamic vinegar
- 1 tablespoon light brown sugar
- 4 red chili peppers
- red finger peppers
- finely chopped or 2 teaspoons crushed red pepper
- 10 to 12 cloves garlic chopped
- 1/4 cup rosemary
- chopped
- 1 tablespoon oregano
- chopped
- 3 to 4 tablespoons grated red onion
- Salt and pepper
- About 2/3 cup olive oil
- 2 racks St. Louis-cut pork ribs (2 to 2 1/2 pounds each)
- Kosher salt and cracked black pepper
- Lemon wedges to serve
- 1/2 cup flat leaf parsley and or celery tops
- 1/4 cup white balsamic vinegar
- 3 tablespoons superfine sugar or Acacia honey
- 3 tablespoons olive oil
- 1 teaspoon celery seed
- Salt and pepper
- 1/2 pound white cabbage
- grated on large holes of box grater
- 1 cup packed leafy Italian/flat-leaf parsley tops
- chopped
- 4 ribs of celery with lots of leafy tops
- chopped
- 1 large bulb fennel
- quartered
- cored and grated on large side of box grater
Instruction
- Preheat oven to 275°F
- Line a rimmed baking sheet with heavy foil, matte side up
- Combine rib dressing (EVOO, balsamic, sugar, chilies, garlic, herbs and grated onion) in a large, shallow dish
- Season ribs with salt and pepper liberally, toss with dressing and arrange on the baking sheet
- Top with excess dressing and cover with more foil to seal as a packet
- Roast 3 hours
- For the slaw, combine dressing then add vegetables and toss
- Marinate in the refrigerator until ready to serve
- When the ribs are tender, remove top foil cover and transfer ribs to a second dry sheet pan lined with foil for easy clean up
- Turn boiler on high and place ribs in the middle of the oven and cook to crisp
- Pour juices over ribs on carving board
- Serve with slaw, lemon wedges and garlicky oven fries alongside
