Ingredients
6 racks baby pork ribs
6 cloves garlic, stem ends removed
sea salt and freshly ground black pepper to taste
6 sprigs fresh rosemary, chopped
4 teaspoons red wine vinegar
6 tablespoons extra virgin olive oil
1 medium head frisee, well rinsed and dried
1 cucumber, peeled and cut into 1/8-inch-thick rounds
1 pound ripe cherry tomatoes, halved
Preparation
Rub the ribs with the cut side of the garlic cloves and brush with generous amounts of salt. Sprinkle all over with the rosemary. Grill over medium-hot coals for 8 to 10 minutes per side, until fully crisp. Cut the racks into double-rib sections.
Dissolve ½ teaspoons of salt in the vinegar by whisking them together in a large salad bowl. Drizzle in the olive oil while whisking. Add the frisee, cucumber, and tomatoes, and toss well. Arrange the salad on a serving platter with the ribs on top.
