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Recipe

Grilled Country Pork Ribs with Rhubarb Relish

By Andrea Reusing June/July 2017 Issue From Moveable Feast Season 4, Ep.12
photo: Scott Phillips

Servings: 6 to 8

A relish featuring raw rhubarb has a pleasant crunch, and its tart-sweet flavor complements rich pork. Chef Andrea Reusing used a special cut of pork at the feast, but country-style ribs, which are easy to find at the market, work well.

Ingredients

  • 2 Tbs. aniseed, lightly toasted and ground
  • 2 Tbs. Espelette pepper or 2 tsp. crushed red pepper flakes
  • Kosher salt and freshly ground black pepper
  • 8 bone-in country-style pork ribs (about 4 lb.)
  • 13 oz. rhubarb, peeled, and cut into small dice (about 3 cups)
  • ¼ cup chopped fresh cilantro
  • ¼ cup extra-virgin olive oil; more as needed
  • 2-1/2 Tbs. granulated sugar

Nutritional Information

  • Nutritional Sample Size based on 8 servings
  • Calories (kcal) : 370
  • Fat Calories (kcal): 230
  • Fat (g): 26
  • Saturated Fat (g): 8
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 13
  • Cholesterol (mg): 105
  • Sodium (mg): 270
  • Carbohydrates (g): 7
  • Fiber (g): 1
  • Sugar (g): 4
  • Protein (g): 28

Preparation

  • Combine the aniseed, pepper, 1 tsp. salt, and 1/2 tsp. black pepper in a small bowl. Rub the pork generously on all sides with the mixture, and let sit at room temperature, uncovered, for about 1 hour.
  • Meanwhile, in a medium bowl, toss the rhubarb, cilantro, oil, sugar, 1/2 tsp. salt, and 1/4 tsp. pepper.
  • Prepare a medium (350°F to 375°F) gas or charcoal grill fire.
  • Brush the pork on all sides with oil. Grill, turning occasionally, until nicely browned and
    cooked through (140°F for medium), 10 to 14 minutes. Transfer the ribs to a platter, tent with foil, and let rest about 5 minutes.
  • Season the relish with sugar, salt, and pepper to taste, and serve with the pork.
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