Grilled Pork Rib Roasts with Green Beans and Onions
To give pork rib roasts an irresistible sweet-salty crust, Jean-Georges Vongerichten marinates them in an amber mix of soy sauce and Grade B maple syrup, then caramelizes them slowly on the grill. He serves the meat on a bed of crisp green beans and slow-braised onions in a spice broth of star anise, fennel and cumin.More Jean-Georges Vongerichten Recipes
The spice broth and the cooked onions can be refrigerated separately overnight.
A pork rib roast may sound heavy, but the meat itself is light enough to go with white wines, like the Pouilly-Fuissé Vongerichten served. Another option would be a light, fruity red like Beaujolais.