Scott Conant's Balsamic Pork Ribs
Add a Little Flavor To Your Pork Ribs
Scott Conant is a man that knows the value of a good tomato. With just a few slices and dices, Conant can turn many meals, even some home cooked favorites, into new flavor-filled masterpieces. Recipe courtesy Scott Conant.
For Pork Ribs:
Trim pork spare ribs of any extra fat and the flaps (or have your butcher do it).
Combine the rosemary, red chili flakes, garlic, and extra virgin olive oil. Rub the ribs with this mixture.
Wrap the spare ribs racks individually in aluminum foil and cook on the grill away from the direct heat for 2 hours.
The ribs should be tender but not falling off the bone.
Remove as much of the rosemary and garlic as possible off the spare ribs.
Brush the ribs with the balsamic glaze (see below) and return to the grill away from the heat. Cook for an additional minute per side.
Serve with spicy tomato chutney (click here for recipe).
For Balsamic Glaze:
Combine all the ingredients except the chicken stock and cornstarch in a stock pot. Bring to a boil and then reduce to a simmer. Reduce by half.
Add chicken stock and continue to reduce by an additional 1/4.
Combine the corn starch with a little cold water and add to the sauce. Bring to a boil and immediately remove from the heat.
Strain through a fine-mesh strainer and cool immediately.
More Info: Kids Friendly