Brittany Bones

Memories meat flame and have one herby thyme

PREP: 20min || MARINATE: 24hrs || GRILL: 20min

Ribs n Nade

  • 2 Baby Back racks of Ribs, cut into two bone pairs

  • 1 Head of Garlic Sliced

  • 3 Large Shallots sliced

  • 1 Lemon Sliced

  • Juice of 1 Lemon

  • 2 in of Horseradish grated

  • 6 Sprigs Tarragon

  • 8 Sprigs Thyme

  • 6 Sprigs Sage

  • 2 Tbsp Dusseldorf Mustard

  • 2 Tbsp Dijon Mustard

  • 4 Dashes Worcestershire Sauce

  • 1 1/2 Tbsp Honey

  • 1/2 Cup White Wine or Dry Vermouth

  • 1 Tbsp Sriracha

  • 2 1/2 Tbsp Kosher Salt

  • 1 Tbsp Black Pepper

  • Additional Lemon Wedges for service

Notes

  • Images show ribs cut in both singles and pairs, I think the pairs result in a much juicier final rib. Cut into individual ribs for service still

  • The lemon juice post grilling really does bring these to life

Prep and Marinate

  1. Remove the silver skin from the back of the ribs

  2. Cut ribs into two bone pair portions

  3. Wash the cut ribs thoroughly in cold water and pat completely dry

  4. Place the dried ribs into a double lined bag with plenty of extra space

  5. Add every ingredient from the above list to the bag of the ribs

  6. Get in with your hands and thoroughly mix and coat the ribs in the marinade

  7. Chill for 12hr, pull out and mix to make sure everyone is getting equal exposure

  8. Chill for an additional 12hrs or so

Grill

  1. Pull the ribs out about 30mins before intended cooking time so they can come to temperature a bit

  2. Heat your grill to medium high heat (Gas or Coal, Coal preferred)

  3. Pull the ribs from the marinade and rub off all onions, herbs, garlic slices, etc.

  4. Place the ribs on the grill and cook for about 5 minutes, flip and cook another 5 minutes

  5. Place the ribs on their side and cook another 2 minutes, then flip and cook another 2 minutes

  6. At this point you can cut one of your pairs in two to check doneness, they could be good, but may need an additional 5 minutes or so depending on your grill heat.

  7. Remove and let cool for 10mins or so

  8. Cut the pairs in two and sprinkle flake salt a top followed by a big squeeze of lemon juice

  9. Enjoy!