Grilled Tuscan Pork Ribs by Kris Keski

Ingredients

For Fennel Salt Rub:

• 4 Tablespoons Fennel Seeds

• 2 Tablespoon Coarse Sea Salt

• 2 Teaspoons Crushed Red Pepper

• 4 Teaspoons Black Peppercorns

For Ribs:

• 2 Cups KRIS Pinot Grigio

• 2 Pork Rib Racks

• 6 Large Garlic Cloves, minced

• 4 Tablespoons Extra-virgin Olive Oil

Directions

For Fennel Salt Rub:

This quantity should make a double batch of spice mix. Toast fennel seeds in skillet at medium heat until seeds are toasted and fragrant (5 minutes). Let seeds cool. Combine with sea salt, crushed red pepper and black pepper corns. Grind to medium consistency in spice grinder (a coffee bean grinder works great).

For Ribs:

Place pork ribs in baking dish. Pour two cups of KRIS Pinot Grigio into baking dish. Have a sip of KRIS Pinot Grigio. Drizzle ribs with extra-virgin olive oil. Rub minced garlic over ribs. Coat ribs with fennel salt rub. Cover baking dish with foil.

Roast the ribs in a 300°F oven for three hours, until pork is tender. Let the ribs rest for 20 to 30 minutes. Pour pan juices (and KRIS) from baking dish into a skillet and simmer on low temperature to reduce and create a pan juice sauce. Meanwhile, fire up your barbeque (charcoal or gas) to a high temperature. Have a sip of KRIS Pinot Grigio.

Place ribs on barbeque, searing the ribs to create a great char. Monitor closely. Flip ribs just once. Remove from heat when ribs are Perfetto! Drizzle with pan juice sauce and serve ribs with KRIS Pinot Grigio and KRIS Pinot Noir.

Information

• Cooking Time: 30 minutes
• Difficulty: Medium
• URL: