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

Serves four


2 racks (24 to 26) St. Louis ribs, whole 

3 tablespoons kosher salt

2 tablespoons fresh-cracked pepper


  1. Heat the oven to 350 degrees.
  2. Season the ribs with salt and pepper on both sides.
  3. Grill the ribs over a wood fire until a moderate char is achieved.
  4. 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.)
  5. Cook the ribs on sheet pans in the oven for two hours.
  6. Let the ribs cool in the refrigerator for four hours.
  7. 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  


  1. 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.)
  2. Adjust seasoning to taste. 

  3. 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


  1. Slice the cucumber 1/4 inch thick. 

  2. Season the cucumber with kosher salt, mixing well. 

  3. Let the cucumber stand at room temperature for two hours.  
  4. Rinse the cucumber with cold water and wring them out through a cheesecloth until they are fairly dry. 

  5. Mix all of the ingredients together.


Dish preparation

  1. Slice the cooked ribs and season them with a small amount of oil, salt and freshly cracked pepper.
  2. In a mixing bowl, toss the ribs with one quart of the balsamic and fish-sauce glaze.
  3. Pour more sauce over the ribs before plating.
  4. Serve with the cucumber, jalapeño and mint salad.

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