How to make 'Top Chef' alum Joe Flamm's famous pork ribs
Nothing says summer like a big platter of ribs and one former "Top Chef" has a recipe that's sure to be a hit this grilling season.
Chef Joe Flamm, owner of Rose Mary in Chicago, shared this take on ribs that he first learned under the helm of Michelin-starred eatery Spiaggia.
Chek out the full recipe below for the dish that's inspired by a classic street food -- an Italian riff on barbecue -- from his Grandma Mary's old stomping grounds in the region of Molise, in Southern Italy.
Pork Pampanella Ribs
Ingredients
1 rack baby back ribs
1 tablespoon fennel pollen
2 teaspoons hungarian paprika
2 teaspoons salt
1 teaspoon mustard powder
1 teaspoon dry oregano
2 teaspoons sugar
2 ounces honey
1 tablespoons calabrian chiles, diced
Directions
Preheat smoker or grill to 300 degrees.
Mix all dry ingredients and rub over ribs.
Smoke or grill ribs for an hour and a half, then pull off and drizzle with olive oil.
Wrap in foil and cook for another hour and a half or until tender.
Mix honey and calabrian chiles in a small pan and bring up to a quick boil. Turn off and let steep for 5 minutes.
Drizzle ribs with honey and chile mixture. Serve.
