- 2 pounds (about 1 kg) pork ribs
- 1/4 cup extra virgin olive oil
- 1 fresh rosemary sprig
- 2 garlic cloves, peeled and thinly sliced
- To prepare the brine (if using), place a deep dish or tray on the scales. Tare the scales so they are at zero, then place the ribs and fill the tray with water to cover the meat entirely. Check the total weight of the ribs plus the water—and calculate 1-1.5% of that total, this is the amount of salt you will put in the brine. (I.e., if the total is 2000 grams, then you would use 20-30 grams of salt). Dissolve the salt in the water (make sure it is fully dissolved), then cover and place in fridge 18-24 hours before using.
- If not using the brine, simply rub the ribs with 1/2 teaspoon of salt and a drizzle of the olive oil.
- Grill over a pre-heated barbecue (preferably charcoal) for 30 minutes, turning every 3-4 minutes. Once the meat is seared, use the rosemary sprig to brush the olive oil over the ribs at every turn. Be careful not to burn the meat. If the barbecue gets too hot, remove the meat from the hot spot until the fire cools a little.
- To test when the ribs are ready, poke with a sharp knife—if it meets no resistance, it’s done.
- Prepare a dressing with the remaining olive oil, the garlic slices, and a pinch of salt. When the ribs are cooked, transfer them to a serving plate and coat with the dressing. Serve immediately and be prepared to eat this with your hands.