Pork Ribs with Grilled Fennel and Lemon Green Beans
I’m not sure when Sweet Baby Ray’s got fancy. Last I remembered, I used to get this stuff for $3 a bottle down at Key Foods in Brooklyn, but they’re selling it for a small fortune at the gourmet grocery store in Sydney. They were giving out samples when they first got it, to which the man said “It’s American, so it’s really sweet." Despite how it makes my skin crawl a bit the way they’re trying to market it, it still showed up at my house, and I’m not complaining.
Ingredients (green beans):
- Handful of green beans
- ½ lemon, juiced
- 2 tbsp olive oil, salt and pepper
Saute on high for 5-7 minutes.
Ingredients (ribs and fennel):
- Rack of pork ribs, in a dry rub overnight of paprika, chili powder, salt and pepper (rinse a bit with cold water before using)
- ½ bottle of Sweet Baby Ray’s
- 1 fennel bulb, cut in half
- Olive oil, salt and pepper
Put the Sweet Baby Ray’s on the ribs and let sit for about an hour. Drizzle the oil on the fennel and cover in salt and pepper, and put on the grill (turning occasionally) for about 10 minutes before the ribs.
Let me just say that ribs here are thin, lean, and not the same as what I’m used to cooking, so please keep that in mind if you’re cooking a big, fat, meaty rack, that the cooking times are off.
Grill the ribs for about 15 minutes, turning every 3-4 to brush the BBQ sauce from the plate/bowl you used to marinade onto the ribs. Serve with a bit more Sweet Baby Ray’s.
