4 Tablespoons Kosher salt
3 Tablespoons Light brown sugar
1.5 Tablespoons Paprika
1Tablspoon Ground mustard
.5 Tablespoon Cayenne pepper
1Teaspoon fresh ground black pepper
Bring ribs to room temperature, and pat dry. Mix rub ingredients in bowl with fork. Apply rub, which will easily cover just over 1/2 rack ribs. Wrap tightly in cellophane and return to fridge for a minimum of 24 hours. Again bring to room temp, preheat oven to 315 degrees. Remove cellophane, wrap in aluminum foil, place on lipped baking sheet and bake for one hour and 45 minutes. Can be stored for up to 3 days in fridge. Heat grill to 400 degrees. Place ribs on grate, brush BBQ sauce on top, flip after 5 minutes and brush on bottom and flip again after 5 min. Flip every 3-5 to desired charring.
yield: Makes 8 servings
active time: 20 minutes
total time: 35 Minutes
1/3 cup extra-virgin olive oil
1/4 cup balsamic vinegar
6 garlic cloves, chopped
1 tablespoon chopped fresh rosemary
1 teaspoon (packed) finely grated orange peel
1/2 teaspoon dried crushed red pepper
4 large heads of radicchio, each quartered through core end
1 cup Pecorino Romano cheese shavings (optional)
Whisk oil, vinegar, garlic, rosemary, orange peel, and crushed red pepper in large bowl. Spear radicchio with toothpicks if necessary. Add radicchio to marinade and toss to coat. Marinate 15 minutes.
Prepare barbecue (medium heat). Drain marinade into small bowl. Place radicchio on grill; sprinkle with salt and pepper. Grill radicchio until edges are crisp and slightly charred, turning occasionally, about 6 minutes. Transfer radicchio to serving platter. Drizzle with reserved marinade and sprinkle with cheese shavings.
via B&H Organic Produce and Epicurious