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Grilled Pork Ribs with Fennel and Rosemary
Can be served as an appetizer, part of a small-plate meal, or as a main. Make sure to marinate ribs for 24 hours - but don't overcook so that the meat falls off the bone. Ingredients
- 1 rack pork spareribs
- 1 TBL fennel seed, ground
- 1 TBL rosemary leaves, minced
- 2 cups whole milk yogurt
- Salt
Directions
- Combine yogurt, fennel seed and rosemary. Season ribs liberally with salt. Once salt is absorbed (appx 1 hr) marinate ribs with yogurt mix. Allow to marinate for at least 24 hours. Cook ribs @ 300 degrees in a tightly covered baking dish until the meat is tender but not falling off the bone (2-3.5 hours)
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