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The Pork Ribs in Cirò Rosso DOCG are already cooked and refined in the noble Kalabrienn wine: just 15 minutes to bring them to the table. In this recipe we finish them on the barbecue with a chestnut honey and chili glaze that makes them irresistible.
Ingredients
1 kg Pork Ribs in Cirò Rosso DOCG · 3 tbsp Kalabrienn chestnut honey · 1 tbsp Kalabrienn chili powder · 2 tbsp Kalabrienn extra virgin olive oil · Fresh rosemary · Salt
Preparation
Remove the ribs from the packaging and bring to room temperature for 15 minutes.
Prepare the glaze by mixing chestnut honey, chili powder and extra virgin olive oil.
Heat the barbecue to medium-high heat (or oven to 200°C with grill function).
Generously brush the ribs with the honey and chili glaze on both sides.
Cook on the barbecue for 10-12 minutes, turning halfway through and brushing with more glaze.
In the last 2 minutes raise the heat to achieve a crispy caramelization.
Serve immediately with fresh rosemary and a glass of Cirò Rosso DOCG.
