Recipe by barefootmommawv
We live in an area rich with Ramps or some call Wild Leeks. its very good to hae many different recipes to use these wonderful wild things up.
Top Review by Dr. Jenny
This was a wonderful way to make ribs, plus use some of the wild ramps we had picked! The ribs turned out really tender and flavorful. We used our favorite BBQ sauce--Dinosaur BBQ Slathering Sauce. At first, I thought this recipe called for whole ramps (green tops, too), but after reading the part where you mush what's left of the ramps into the meat in Step 6, DH thought maybe it just meant to use the stems and bottoms, so that is what we did, though I would love clarification on the matter. Either way we loved this recipe and would make it again the next time we have ramps. Thanks!
- 1 large pork rib rack
- 1 pint of cleaned ramps
- 2 two crushed garlic cloves
- 3 finely chopped habanero peppers
- 4 dashes balsamic vinegar
- salt and pepper
Directions See How It's Made
- Rub the salt and pepper and garlic into both sides of the ribs.
- Place the ribs curve up on some aluminum foil.
- Place on the concave surfaced the ramps and sprinkle over with the hot peppers.
- Give it several dashes of vinegar.
- Wrap it up in foil and bake on the grill for 1 hour.
- Carefully open the foil and mush what is left of the ramps and smear over the meat.
- Place the meat on the grill and brown both sides.
- Baste the meat with the juice ramp mixture left in the foil.
- Just before removal coat well with your favorite barbecue sauce.
- Forget the napkins everyone will want to lick their fingers.