Home

/

Click This

View our flipbook


Salt and Pepper Ribs

“I grew up in Memphis, and we cooked a lot on wood. I like to incorporate my history into the restaurant—we’ve got a wood-burning grill where we burn whatever local wood we can get at the time. These ribs have a light, smoky flavor, and the basic salt-and-pepper blend gives them a little kick—but nothing too spicy. Saba is made from a wine byproduct and adds a hint of earthiness. It’s the only crazy ingredient in this recipe; most everything else you’re already going to have lying around the house. I made this for a 60-person cocktail dinner, and doing all of the ribs was a cinch.”

Who Cullen Campbell, chef/owner 

Where Crudo

 

Ingredients:

2 tablespoons kosher salt

2 tablespoons cracked black pepper

1 tablespoon chili powder

3 tablespoons brown sugar

2 three-pound pork rib racks

2 ounces each parsley, rosemary, and basil

6 ounces saba

 

Directions:

1. Mix dry ingredients together, and coat rib racks. Place in a baking pan, cover with foil, and cook in a 250-degree oven for 2 hours. Remove, then grill over low to medium heat for 1 hour. 

2. Roughly chop herbs, mix together, and set aside.

3. Place ribs on a serving platter. Brush with saba, then garnish with chopped herbs.

Share It
Send This To A Friend Print Page
 
Start Your Adventure
Round Trip One-Way
 
 
Max. 8 passengers per reservation.
Ages 2+
Ages 65+
 

Read Gary Greeting
Gary Kelly's Greeting
Perspectives from Southwest Airlines Chairman and CEO Gary Kelly. Click Here

Pace Interactive