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 

Andrea Reusing
September 2015

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Recipe Summary

active:
40 mins
total:
1 hr 10 mins
Yield:
4 to 6
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

  • 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.

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

Suggested Pairing

Vibrant and medium-bodied Chianti Classico is an easy match for flavorful, rustic dishes like these pork ribs.

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