Prep 10 mins
Cook 1 hr 20 mins
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.
- 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
- 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.
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!
This may be a rather lengthy review. We loved this recipe!!! I could not locate, (even though I went to at least 5 store's) the wild leeks...all I could find was the tame ones. :) So I'm hoping that the heat of the habanero's would make them a bit more wild. When you open up the foil packet you will be hit with a wonderful aroma. I was even giving some thought to not using barbecue sauce. I cooked these tasty ribs just as posted. I really was expecting some major heat with the amount of peppers but that didn't happen. It was packed full of flavor with a nice touch of burning. Just perfect. This is going in my top favorite 2009 cookbook. Thanks for posting.