ingredients
[{"amount":1,"unit":"rack","name":"pork ribs (spare ribs or baby back)"},{"amount":0.25,"unit":"cup","name":"olive oil"},{"amount":2.5,"unit":"tbsp","name":"apple cider vinegar (or red wine vinegar)"},{"amount":3,"unit":"clove","name":"garlic, minced"},{"amount":1,"unit":"tbsp","name":"fresh rosemary or thyme, chopped (or 1 tsp dried)"},{"amount":1,"unit":"tsp","name":"Dijon mustard (optional)"},{"amount":0,"unit":"to taste","name":"black pepper"},{"amount":0,"unit":"to taste","name":"salt (for the day-before dry salt, not the marinade)"}]
steps
[{"text":"DAY BEFORE: salt the ribs generously all over. Place uncovered or loosely covered on a plate/tray in the fridge overnight (dry brine) -- this is the salting step, done separately from the marinade below."},{"text":"A FEW HOURS BEFORE GRILLING: whisk together the olive oil, vinegar, minced garlic, rosemary/thyme, Dijon mustard, and black pepper in a bowl. No added salt in the marinade -- the ribs are already salted."},{"text":"Pour the marinade over the ribs in a bag or shallow dish, turning to coat all sides."},{"text":"Marinate in the fridge 1-3 hours -- do not go much longer than this. Pork ribs are lean enough that over-marinating (12+ hours) can turn the texture mushy instead of more tender."},{"text":"Remove the ribs from the fridge about 20-30min before grilling to take the chill off."},{"text":"Preheat the grill for two-zone cooking -- hot coals/burners on one side, cooler indirect zone on the other."},{"text":"Grill the ribs bone-side down over the indirect (cooler) zone, lid closed. Check periodically rather than going by a fixed clock -- times vary by rack size and grill. Pull at 145F internal, or a bit before if resting time will carry it the rest of the way."},{"text":"Rest 5-10min before slicing and serving."}]