Spooky Ribs
Ingredients
For the Ribs:
- 3 tablespoons white balsamic vinegar
- 1 tablespoon light brown sugar
- 4 red chili peppers or 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
For serving:
- For serving: 4 red peppers, roasted and peeled
- Lemon wedges
Preparation
Preheat oven to 275°F. Line a rimmed baking sheet with heavy foil, matte side up.
Combine 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.
Place the ribs on either side of a long cutting board. Cut the roasted red peppers in half and stack them up. Place the stack of peppers between the ribs to make them look like a heart. Using a sharp knife, stab the heart so the knife stands up straight. Serve with the lemon wedges.