So I did a bit of research on pig. Pig is a tasty tasty animal, with a few very bad traits. Yeah…but it’s still damn tasty. Some of the recipes I did were amazing, some…not so much. This is one of those recipes you just gotta try!!
Rack of ribs of a domestic pig #1
If the pig is young, the ribs can be spit-roasted with or without their skin….You can also set the ribs to steep for a day in a seasoning composed of vinegar, must syrup, cloves of garlic and coriander. (Scappi, pp. 185)
1 C. Vinegar
1 C. Sweet wine (or the dregs from the bottom of a sweet wine barrel)
8 cloves of garlic
2-3 tsp ground coriander
So here I wanted to do something a little bit different. I bought pork ribs but couldn’t find any with a good layer of fat or skin, so I wanted to take the trimmings from another dish where the skin wasn’t needed yet still had a good bit of a fat layer and tie it on over the ribs soaking overnight in the brine. What actually happened? I ran out of time so had to do the ribs without the fat/skin layer.
I gathered everything up, made the brine and let the ribs soak overnight.
The next day, I laid the ribs on a nice hot grill (no spit being available) using wood charcoal.
Oh mai! These are some of the best ribs I’ve eaten in a long time…and Ansteorra has some damn good rib joints, so that’s saying something!
Give this one a try next time you fine the ribs of your dreams calling out to you.