At farm-to-table temple Dressing Room in Westport, CT this citrus dry-rubbed ribs recipe is a zippy spin on Memphis dry-rubbed ribs is prepared with a nice amount of lemon zest and fresh chives—a culinary move not likely to be found on Beale Street.
- 1 full rack baby back ribs, cut into four smaller portions
- 2 cups chicken or ham hock stock
- 3 tablespoon freshly grated lemon zest
- 3 tablespoon chopped fresh chives
- Prepare a gas or charcoal grill for indirect cooking. For a gas grill, this means to turn one side of burners on high and the other on medium. For a charcoal grill, arrange the hardwood charcoal on one side of the grill so that the ribs can be cooked over both hotter and cooler parts of the grill. Light the coals and allow them to become white-hot.
- Let the ribs sit on the counter until they reach room temperature. Baste them with the stock and put them on the hot side of the grill and sear for 2 to 3 minutes on each side, or until they begin to turn brown.
- Move the ribs to the cooler side of the grill and cook for 3 to 4 minutes. Turn, baste with more stock, and sprinkle with salt and pepper. Repeat this turning, basting, and seasoning for about 1 to 1 hour and 20 minutes, or until the ribs begin to sag off the ribs when you pick them up to turn. At this point you will have to treat them more carefully because of the softening meat. The goal is to glaze the ribs with the ham hock stock while equalizing the smokiness from the coals with the saltiness of the ribs.
- To serve, garnish with lemon zest and fresh chives.