Pork Ribs for Grilling this Summer

Pork Ribs for Grilling this Summer


Hi guys, I’m chef Dave and welcome back
to summer grilling with Giant Eagle and Market District. Today is all about ribs!
So we’re first gonna start off by exploring the differences between cuts
of ribs. I’m working with pork today and I have two of the most common cuts of
pork ribs right here in front of me. On my left-hand side, I have the pork spare
rib, this comes from the belly of the pig similar to where bacon is from and it’s
flavorful and meaty. On my right-hand side I have the back rib or the baby
back rib and this comes from the one section of the pig where the pork chop
comes from. Start out by seasoning the back of the rib first. I go ahead and
flip over to the other side and add the remainder of my seasoning blend. The next
thing we’re gonna do for the tent method is we’re gonna begin to bring the edges
of the foil together. Take the edges, begin to crumple them together. Before I
seal my foil pack it all the way I’m gonna add some beer. If you choose to, you
could use apple cider, vinegar or a combination of vinegar and water but
this will help deliver that maximum flavor impact, as well as help tenderize
the ribs while they cook. To complete, I seal my foil packet the rest of the way and from there I move my packet directly
to the grill. I’m gonna cook my ribs for an hour and a half to two hours, check-in
with a fork to ensure tenderness, now this is a critical piece of information:
do not cook your ribs until they’re fall apart on the grill. We’re gonna add a
glaze to this and we’re gonna allow that glaze to caramelize and add additional
flavor. While ribs are cooking, we’re gonna go ahead and start on our side
dish, scallion Chimichurri smashed potatoes. Today I’m working with the
sunrise medley Market District potatoes and I’ve got to plot a boiling water on
so I’m gonna go ahead and add the potatoes to the water. While that’s
working, I’m gonna go ahead and make my Korean Red Chili glaze for my ribs. I’m
gonna start off with my favorite barbecue sauce. You could use whichever
you prefer. I’m gonna go ahead and enhance that with
a little bit of the Market District Sweet Thai Chili sauce. This will give
it a nice zing on the grill. Last I’m getting add a special ingredient, this is
the gochujang Korean red chili paste. I’m gonna go ahead and mix all those
together. My potatoes are finished cooking I’m gonna go ahead and smash
them. The purpose of smashing the potatoes is to increase the surface area,
which allows the potatoes to get crispier and also allows the scallion
chimichurri to make its way in there. Next, I’m gonna go ahead and add these to
a foil packet and while the ribs were cooking I went ahead and made my
scallion chimichurri. You can find the recipe online. I’m gonna add that to the
packet as well, seal the packet, and place onto the grill right next to the ribs. So,
I’ve checked my ribs and we’re at a good step for glazing and as I brush this on
I’m getting allowed the glaze to caramelize, as soon as that layer
caramelizes I can add additional layers as many as I like, to just build that
maximum flavor. So here we are, we got our Korean Chili
glaze ribs and our smashed potatoes with scallion chimichurri. I’m just gonna
finish with a little bit of garnish – toasted sesame seeds and also some
sliced scallions. I hope you’ve had as much fun grilling out today as I have
and don’t forget to visit us on the web at gianteagle.com/grilling.
Be on the lookout for future recipes where I teach you how to make cedar
plank grilled salmon and a wonderful delicious summer grilled salad!

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