Symon cooks these honey-glazed ribs on the grill from start to finish. Alternatively, you can start them in the oven, then throw them on the grill just before serving for a nice char or simply cook them entirely in the oven. Slideshow: Pork Tenderloin RecipesRecipe from Food & Wine Best New Chefs All-Star Cookbook
Just an absolute beauty of a rib, honestly, it is. They are braised thus charred, sweet, salty, sour literally everything you want in a bite. I mean, I am a meat eater through and through, shot butchered and eaten meat in hundreds of ways: between a beef roast oiled S&P'd seared and finished on bbq eaten on toast with gravy, and these ribs they are both equally awesome. I made them twice this summer for BBQ's in Luxembourg at a cousin's families functions the second was an encore since they are literally that good. The individual cut up and toss finish makes them presentable like many ribs are not. Enough praise, brass tacks - the rub can be minimized to about 6 hours but I wouldn't want much less, the I do like to cook in oven (only because the BBQ's I used did not have great temperature control and until the charring at the finish temperature control is important, it does drip grease so get a pan with tinfoil underneath or something for a grease catch) and the rest is just by the book. Pairing with a good potato salad or even a southwestern style bean salad works well, I haven't gone much beyond that, to be honest I was usually a little drunk by the time food hit the plate.
