Active Time
40 MIN
Total Time
1 HR 10 MIN
Yield
Serves : 4 to 6

Here, chef Andrea Reusing of The Durham Hotel in Durham, North Carolina, grills country-style pork ribs for a supersimple weeknight meal. The boneless ribs are easy to cook, full of flavor and incredibly cheap. “I’m almost wary to tell people about them!” she says. Slideshow: More Ribs Recipes

How to Make It

Step 1    

Season the pork with the celery seeds, salt and pepper. Let stand for 30 minutes.

Step 2    

Light a grill or preheat a grill pan and brush with oil. Grill the pork over moderately high heat, turning occasionally, until lightly charred all over and an instant-read thermometer inserted in the thickest part registers 140°, about 12 minutes. Transfer to a work surface and let rest for 5 minutes, then slice the meat against the grain.

Step 3    

Meanwhile, brush the bread with oil and season with salt and pepper. Grill over moderately high heat, turning, until lightly charred on both sides, about 2 minutes. Rub with the halved garlic clove.

Step 4    

In a large bowl, whisk the 1/4 cup of oil with the chile and minced garlic. Add the tomatoes and sliced celery and toss to coat. Season with salt and pepper.

Step 5    

Transfer the toasts to plates, top with the tomato salad and sliced pork and serve.

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