I know you’re thinking grilled, but it is the middle of winter. When I think you can grill any time of the year and besides it has been so nice out, why not? Besides if I use the grill it is one less pan I have to wash.
1 # pork boneless country
2 T. Fresh chopped garlic
1T Kosher Salt
3T Balsamic vinegar
1 Lemon, juiced
Get a medium bowl out, and combine everything in the bowl. Then take your hands and message it all into the meat. Do this for 3-4 minutes, it will help to rub the marinade into the pork, and help to tenderize it. Place the bowl in the refrigerator, and let it set for 1 hour. Remember the longer it sets the more tender and flavorful your ribs will be.
Go prepare your grill if you are using propane cook over a medium heat.
They will take about 8-10 minutes. Make sure you turn them every 2 minutes, so they are cooked evenly and you get those beautiful grill marks all over.
If you are using charcoal you will want to grill over a medium ash, for the same length of time, and turn them as well.
Remember any time you grill, whether you use propane or charcoal, you always have the ability to add another layer of flavor, by putting some wood chips, in either with your charcoal, or putting a separate grate on your propane grill, and adding just a touch of water to steam in that flavor.
Once they are done remove from the grill and let them rest 4-5 minutes, so the juice ‘s can redistribute through out the meat, giving you a nice juicy rib. Be prepared for your first bite you will be surprised at that refreshing lemon flavor, and tiny tart taste of the balsamic vinegar.
Go ahead and serve them up with sides of your choice, I served them with a baked potato and tossed salad.
This recipe will serve 2. So if you are feeding more than that, just adjust the amounts accordingly. Enjoy.
Natilie Cavnar is a cooking fanatic who loves to try new recipes, and create some of her own, ask her what you want at thenormalchef@gmail.com.
