My dad can't cook to save his life—but he can cook this.
Kosher salt and freshly ground black pepper, to tasteMy dad's recipe is simple: Cut a rack into individual ribs, salt and pepper them, then grill on direct heat untilAn internal temperature of 145°F is what the scientists would say, but Ki the Libra always goes by eye.
I love these grilled ribs because they taste so much more complex than they sound, and take hardly any time at all to cook. There's something about the simple preparation, too, that lets you appreciate the pork's aromatic, gamey flavor .It reminds me of the way Korean BBQ is all about quick, high heat, even with cuts like beef short ribs, which in Western recipes are generally braised low and slow until fall-apart tender.
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