I am simultaneously bewildered by the fact that my youngest child just completed her second year of college and reassured by the fact that we only have 4 semesters of tuition left to pay. I don't really know how I feel about her tearing through her first 2 years of college in what seemed like half that time but I can tell you that I'm excited about the fact that she's home for the summer and I'm treasuring this time that we have under the same roof.
To celebrate the completion of the first half of her college coursework and the beginning of her summer break, we had a celebration dinner. Since she's a fan of all things pork - I went with the traditional welcome home dinner of St. Louis Style Ribs. 😂 The fact that these ribs weren't smothered in her favorite ketchup based barbecue sauce and she was still a fan, speaks volumes about their quality. I actually think these Tuscan Grilled Pork Ribs might just be our new favorite way to enjoy pork ribs.
Tuscan Grilled Pork Ribs
5-6 pounds St. Louis style spareribs
2 Tablespoon kosher salt
1 Tablespoon vegetable oil
1/2 teaspoon pepper
1/4 cup olive oil
2 cloves garlic, minced
1 teaspoon fresh rosemary, minced
2 Tablespoons lemon juice
Transfer ribs to cutting board and let rest 10 minutes. Cut ribs apart. Serve with vinaigrette.
My no fail spare rib cooking method has always been to wrap them in foil and cook them in the oven for 3 hours at 300. They come out so tender that the meat actually falls off the bone. We've always loved our ribs like this but the thought of my oven heating up my kitchen for 3 hours on a steamy afternoon was less than appealing. I put these ribs on my Big Green Egg for about 45 minutes and they were cooked to perfection. (and my kitchen was still cool)
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