Calabrian Grilled Pork Ribs Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place ribs in two 10x15 inch roasting pans. Pour water and red wine vinegar into a bowl, and stir. Pour diluted vinegar over ribs and cover with foil. Bake in the preheated oven for 45 minutes. Baste the ribs with their juices halfway through cooking.
• In a medium saucepan, mix together ketchup, water, vinegar, Worcestershire sauce, mustard, butter, brown sugar, hot pepper sauce, and salt; bring to a boil. Reduce heat to low, cover, and simmer barbeque sauce for 1 hour.
• Preheat grill for medium heat.
• Lightly oil preheated grill. Transfer ribs from the oven to the grill, discarding cooking liquid. Grill over medium heat for 15 minutes, turning ribs once. Baste ribs generously with barbeque sauce, and grill 8 minutes. Turn ribs, baste again with barbeque sauce, and grill 8 minutes.

Steps:

• Preheat oven to 250 degrees. 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 generaously season with salt and pepper.
• Pulse chilies, 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, 2 1/2- 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 reserved 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.
• Best eaten with your fingers.