A relish featuring raw rhubarb has a pleasant crunch, and its tart-sweet flavor complements rich pork. Chef Andrea Reusing used a special cut of pork at the feast, but country-style ribs, which are easy to find at the market, work well.
Grilled Country Pork Ribs with Rhubarb Relish
- 2 Tbs. aniseed, lightly toasted and ground
- 2 Tbs. Espelette pepper or 2 tsp. crushed red pepper flakes
- Kosher salt and freshly ground black pepper
- 8 bone-in country-style pork ribs (about 4 lb.)
- 13 oz. rhubarb, peeled, and cut into small dice (about 3 cups)
- ¼ cup chopped fresh cilantro
- ¼ cup extra-virgin olive oil; more as needed
- 2-1/2 Tbs. granulated sugar
- Combine the aniseed, pepper, 1 tsp. salt, and 1/2 tsp. black pepper in a small bowl. Rub the pork generously on all sides with the mixture, and let sit at room temperature, uncovered, for about 1 hour.
- Meanwhile, in a medium bowl, toss the rhubarb, cilantro, oil, sugar, 1/2 tsp. salt, and 1/4 tsp. pepper.
- Prepare a medium (350°F to 375°F) gas or charcoal grill fire.
- Brush the pork on all sides with oil. Grill, turning occasionally, until nicely browned and
cooked through (140°F for medium), 10 to 14 minutes. Transfer the ribs to a platter, tent with foil, and let rest about 5 minutes.
- Season the relish with sugar, salt, and pepper to taste, and serve with the pork.