4 rib rack
Grilled 4-Rib Rack with Thyme Alioli & Asparagus
Easy
2,5h
2 Servings
Main
Marinate Ibérico ribs overnight in a garlicky herb sauce for ultimate tenderness, or bathe ‘em in marinade and cook right away if you’re pressed for time. Grill up some fresh asparagus on the side and slather it all with a thyme-flecked alioli.
Recipe for Grilled 4-Rib Rack with Thyme Alioli & Asparagus
Ingredients
- 1 pack of Campo Grande Ibérico 4-Rib Rack
- 1⁄2 cup white wine
- 2 teaspoons garlic paste
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 4 tablespoons Alioli sauce (Recipe on page 31)
- 1 teaspoon fresh thyme leaves
- 1 bunch asparagus, trimmed
- Olive oil, to taste
- Salt, to taste
- Freshly ground black pepper, to taste
Preparation
- Begin by cutting the rack into individual chops and season them generously with salt and pepper.
-
In a large dish, combine white wine, garlic paste, dried thyme,
and oregano. Add the chops, ensuring they are well coated with the marinade. Cover and refrigerate for at least 2 hours. For best results,and oregano. Add the chops, ensuring they are well coated with the marinade. Cover and refrigerate for at least 2 hours. For best results, marinate overnight. - Mix the alioli with fresh thyme leaves and season with salt and pepper to taste.
- Preheat the grill. Cook the chops over high heat for 4-5 minutes on each side, adjusting the cooking time based on the thickness of the meat. Estimate 1.5 minutes per side for every 1⁄2 inch thickness of meat for a juicy medium-rare result. You can find more information on how to cook Ibérico on pages 20 to 25. While the meat is cooking, drizzle the asparagus with olive oil and grill until tender and lightly charred.
- To serve, divide the grilled asparagus between two plates, arrange the chops on top, and serve the thyme alioli on the side in a small bowl for dipping.
