Easy ribs and fennel slaw won't tax the budget
When carefully cooked, these super-meaty, inexpensive cuts from the sirloin or rib end of the loin yield great flavor and satisfying richness. (Bill Hogan/Chicago Tribune)
Note: These ribs also taste terrific when cooked in the oven. Simply arrange the ribs on a rack set over a baking sheet. Cook at 325 degrees until juices run clear, about 40 to 50 minutes. For crispy edges, broil the ribs for a couple of minutes just before serving.
3 pounds bone-in pork shoulder country-style ribs (or 2 1/2 pounds boneless)
1/4 cup lemon fennel rub, see recipe below
Chopped parsley, chives or fennel tops for garnish
1. Coat ribs on all sides with the rub. Put into a container; refrigerate 30 minutes or up to several hours.
2. Prepare a charcoal grill or preheat a gas grill to medium-high. Push the coals to the sides or turn off the burners in the center of the grill. Arrange the ribs on the grill grate away from direct heat source. Cover the grill. Cook; turning once, until juices run clear, 40 to 50 minutes. Garnish with parsley.
Lemon fennel rub:
Heat 1 tablespoon fennel seeds in a small skillet set over medium heat until fragrant, about 1 minute. Grind in a mortar until powdery. Transfer to a bowl; stir in 1 tablespoon salt and 1 teaspoon black pepper. Stir in the grated rind of 2 small lemons.
Per serving: 254 calories, 53% of calories from fat, 14 g fat, 5 g saturated fat, 105 mg cholesterol, 1 g carbohydrates, 28 g protein, 1,224 mg sodium, 1 g fiber.
Lemon fennel slaw
Prep: 20 minutes
Juice of 2 small lemons
4 to 5 tablespoons olive oil
2 teaspoons whole grain Dijon mustard
1 teaspoon sugar