Subscribe

Welcome to 100 Miles, an exploration of sustaining life by going no further away than 100 miles to gather the things we need to live. This web log is my journal of food-based experiences, memories, thoughts, and recipes. I hope you enjoy reading it. To subscribe, so as not to miss each new edition, please enter your email address.

Share

| More

Tweets!

      • Flickr

      Sponsors

      Recipe: Spare Ribs, or Coustillous

      July 2, 2009

      Spare Ribs, or Coustillous

      Provided by Anne de Ravel, Saveur Languedoc

      Serves

      6

      Preparation Time

      2 1/2 hours

      Ingredients

      1/2 cup white wine

      1/4 cup soy sauce

      1/4 cup olive oil

      2 Tbs Balsamic vinegar

      4 scallions, green and white part, minced

      2 garlic cloves, minced

      2 Tbs cilantro, minced

      3 Tbs lemon balm, minced, or 1 stalk lemon grass, minced

      1 Tbs fresh rosemary, chopped coarsely

      1 – 2 tsp harissa paste, or to taste (see note)

      3 lbs. slab spare ribs, cut into 1/2 inch pieces

      Method

      Combine all the ingredients for the marinade in a mixing bowl. Whisk together. Place the spare ribs in a shallow glass baking dish. Pour the marinade over the meat, and turn to coat all sides evenly. Cover with plastic wrap, and refrigerate for about 2 hours.

      When to ready to cook, preheat grill to medium hot, or check to be sure coals on a barbecue are medium hot (coals should be gray-white in color). Remove the ribs from the refrigerator, uncover and shake each piece gently to allow excess liquid to drain off. Grill for 5 to 6 minutes on each side, depending on thickness of the ribs. They should be fully cooked yet still juicy. Remove from the grill, and let rest for 5 minutes before serving.

      Note: harissa is a Moroccan chili paste made from hot peppers and spices. If unavailable, you may use your favorite hot sauce to taste.

      Read Original Post

      Print Recipe

      Leave a Comment