Saturday, May 30, 2015: Grilled Baby Back Ribs with Lemon, Garlic, and Herbs and Cannellini Bean Salad by Chef Chris Nicosia


Grilled Baby Back Ribs with Lemon, Garlic, and Herbs 

serves 4

baby back ribs 2 slabs

salt and pepper to taste

garlic, sliced 1 cup

red onion, julienne 1 each

rosemary, chopped 1/4 cup

oregano, chopped 1/4 cup

parsley, chopped 1/4 cup

lemon, cut into slices about 1/8 " thick 3 each

extra virgin olive oil 1/2 cup

lemon juice 1/4 cup

Prepare ribs by peeling the membrane away from the underside of the ribs

Lay each rack of ribs on a long piece of aluminum foil, and season each with salt and pepper on both sides

Generously sprinkle garlic, onions and mixed herbs over ribs on both sides

Arrange sliced lemons along top and bottom sides of ribs, and drizzle with 1/2 of the olive oil

Fold each rack of ribs up in aluminum foil package

Place ribs in preheated 275 degree oven for 1 1/2-2 hours, or until tender

Remove from foil packages saving any juice left behind

In a bowl, mix remaining olive oil, lemon juice, and any juice left over from the ribs

Grill the ribs over medium -high heat basting with the lemon, olive oil, rib juice mixture until ribs are nicely charred

Serve with cannellini bean salad

Cannellini Bean Salad

serves 4

cannellini beans, cooked

2 cups fire roasted bell peppers

2 each large heirloom tomatoes, diced

1 each large red onion, julienne

1 cup mint leaves

1/2 cup arugula

1 cup, packed red wine and mint vinaigrette

1 cup salt and pepper to taste

Toss all ingredients together in a large mixing bowl. Season to taste with salt and pepper. Serve with your favorite summer cookout recipes.