Serves: 4
Total Calories: 1,277

FOR THE PASTE:
2 tablespoons red wine vinegar
2 teaspoons minced garlic
1 1/2 teaspoons freshly ground black pepper
1 teaspoon dried rosemary
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon anise seed
1/2 teaspoon kosher salt
2 pounds boneless country-style pork ribs, 4 to 5 ribs, trimmed of excess fat
FOR THE POLENTA:
3 tablespoons unsalted butter
1 cup yellow cornmeal
4 cups water or 2 cups water and 2 cups chicken broth
1 teaspoon kosher salt
1/2 cup or more freshly grated Parmesan cheese (Parmigiano-Reggiano)
FOR THE SAUCE:
1 cup finely chopped yellow onion
2 tablespoons extra-virgin olive oil
1 teaspoon minced garlic
1/4 teaspoon , crushed red pepper flake
1 (28-ounce) can chopped tomato with juice
1 teaspoon kosher salt

TO MAKE THE PASTE: In a small bowl combine the paste ingredients and mix well.

Spread the paste on all sides of the ribs, cover with plastic wrap, and refrigerate for 8 to 12 hours.

TO MAKE THE POLENTA: In the top of a double boiler set directly over medium heat, melt the butter. Add the cornmeal and stir until blended, about 3 minutes. Gradually stir in the water and salt heat to boiling, stirring constantly, about 10 minutes. When the polenta has thickened, place the top of the double boiler over the bottom half that is one-quarter full of boiling water. Reduce heat to low and cook over the simmering water, stirring occasionally, until the polenta is creamy, about 30 minutes. Stir in the cheese during the last 10 minutes

TO MAKE THE SAUCE: In a large, deep saucepan over medium heat, sauté the onion in the olive oil, stirring until golden, about 8 minutes. Add the garlic and red pepper flakes and cook 1 minute more. Add the tomatoes and bring to a boil. Reduce heat and simmer, uncovered, until thickened, about 20 minutes. Add the salt and season with pepper. Remove from the heat.

Allow the ribs to stand at room temperature for 20 to 30 minutes before grilling. Lightly brush or spray with olive oil. Grill over Indirect Medium heat for about 1 hour, turning once halfway through grilling time. Cut the ribs into 1 inch slices and add to the sauce. Cook over low heat, covered for about 30 minutes. To serve, spoon the polenta onto a large deep platter and top with the ribs. Serve with the sauce on the side along with more cheese, if desired.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 1,277
Calories from Fat: 400

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*Pork
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