Ingredients

  • 5 Fresno chiles, seeded if desired
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon fresh rosemary leaves
  • 10 garlic cloves
  • Kosher salt and freshly ground black pepper
  • Lemon wedges (for serving)
  • ½ cup olive oil
  • 1 rack St. Louis–style pork ribs (2–3 lb.)
  • ½ teaspoon crushed red pepper flakes
  • 1 tablespoon unseasoned rice vinegar

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Preheat oven to 25
  • EQUIPMENT:

Step 2

  • Place a double layer of foil large enough to wrap ribs on a rimmed baking sheet (to catch any drips). Set ribs on top and generously season with salt and pepper.Pulse chiles, garlic, oil, vinegar, rosemary, and red pepper flakes in a food processor until mixture is almost smooth (a few larger pieces should still be visible). Rub ribs all over with marinade and pour any excess over top. Wrap up tightly in foil.Roast ribs until meat is tender but not quite falling off the bone, 23 hours. To check doneness, run a paring knife through 2 or 3 ribs; it should slide easily into flesh.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 1380 minutes

Step 3

  • Heat broiler. Once ribs are cool enough to handle, remove foil and reserve juices.
  • INGREDIENTS:
  • EQUIPMENT:

Step 4

  • Place ribs on a clean rimmed baking sheet and broil until charred in spots and marinade has formed a golden-brown crust, 810 minutes.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 810 minutes

Step 5

  • Transfer to a cutting board and let rest at least 10 minutes.Slice meat into individual ribs.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 10 minutes

Step 6

  • Drizzle with reserved juices and top with parsley.
  • INGREDIENTS:

Step 7

  • Serve with lemon wedges.
  • INGREDIENTS: