It’s time to fire up the grill.
By Courtney Runn, Photo courtesy of Boiler Nine.
For a twist on traditional summer barbecue fare, fire up the grill and make Boiler Nine Executive Chef Jason Stude’s Berkshire pork ribs with a cucumber, mint and jalapeño salad, a deconstructed spin on the traditional Vietnamese banh mi sandwich.
Berkshire Pork Ribs
2 racks (24 to 26) St. Louis ribs, whole
3 tablespoons kosher salt
2 tablespoons fresh-cracked pepper
- Heat the oven to 350 degrees.
- Season the ribs with salt and pepper on both sides.
- Grill the ribs over a wood fire until a moderate char is achieved.
- After the ribs have cooled slightly, wrap the racks separately in plastic once and then foil twice. (Chef’s note: Wrap the ribs airtight so the juices stay inside to prevent drying.)
- Cook the ribs on sheet pans in the oven for two hours.
- Let the ribs cool in the refrigerator for four hours.
- Unwrap each rib and slice between the bone.
Balsamic and Fish-sauce Glaze
16 ounces soy sauce
24 ounces balsamic vinegar
1 ounce fish sauce
4 ounces sambal
8 ounces sugar
1 ounce garlic, minced
- In a 4-quart pot, warm all of the ingredients over medium heat for about one hour, stirring frequently. (Chef’s note: The goal is to have it become a light syrup.)
- Adjust seasoning to taste.
- Cool the glaze to room temperature.
Cucumber, Jalapeño and Mint Salad
2 English cucumbers
2 tablespoons kosher salt
1⁄2 cup fresh-squeezed lime juice
1/4 red onion, sliced thinly
1 jalapeño, sliced thinly
30 mint leaves, chopped
- Slice the cucumber 1/4 inch thick.
- Season the cucumber with kosher salt, mixing well.
- Let the cucumber stand at room temperature for two hours.
- Rinse the cucumber with cold water and wring them out through a cheesecloth until they are fairly dry.
- Mix all of the ingredients together.
- Slice the cooked ribs and season them with a small amount of oil, salt and freshly cracked pepper.
- In a mixing bowl, toss the ribs with one quart of the balsamic and fish-sauce glaze.
- Pour more sauce over the ribs before plating.
- Serve with the cucumber, jalapeño and mint salad.