Napa Valley Verjus Marinated Pork Ribs (Serves 4)
Baby back ribs are cut from the loin of the pig and contain less fat than spare ribs. They cook relatively quickly, and should have some texture when they come off of the grill. If the coals are right, the ribs will cook in less than half an hour and won't burn.
Pork Ribs Ingredients
2 full racks baby back ribs, 1/2 rack per person
2 tablespoons Spanish paprika
2 tablespoons dried thyme
Pork Ribs Instructions: Rub the paprika and thyme into the ribs before placing into the wet marinade.
1 cup Verjus Rouge
1 cup dark soy sauce
1/2 cup dark brown sugar
cup dark brown sugar
2 tablespoons Dijon mustard
4 clove garlic, peeled and mashed
2 teaspoons olive oil
1 sprig fresh rosemary about 6 inches long (besides flavoring the marinade, this is your basting brush)
Marinade Instructions: Preheat the grill. Whisk together the marinade ingredients until the sugar dissolves. Place the ribs in a shallow baking dish and cover with the marinade for about 30 minutes, turning after 15 minutes. Cook the ribs over medium heat, turning frequently to prevent them from burning. Baste them every few minutes with the rosemary sprig and the marinade. When the ribs are cooked (test one!), let them rest on a platter or cutting board for a few minutes before cutting them.