4 rib rack
Grilled 4-Rib Rack with Thyme Aioli & 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 aioli.
Recipe for Grilled 4-Rib Rack with Thyme Aioli & 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
- 1 teaspoon fresh thyme leaves
- 1 bunch asparagus, trimmed
- Olive oil, to taste
- Salt, to taste
- Freshly ground black pepper, to taste
Aioli Sauce:
- 1 Egg
- 2 garlic cloves (peeled)
- ¾ cup neutral oil, like sunflower
- Salt, to taste
- Lemon juice (optional)
- Fresh parsley (optional)
Aioli Preparation:
- Blend egg, garlic, half the oil and salt with immersion blender, moving to incorporate all the ingredients until you have the thick consistency of an aioli
- While immersion blender is running, slowly add the remaining oil until completely emulsified. Taste for sale
- For more acidic and herbal note, stir in a few drops of lemon juice or sprinkle minced parsley.
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 aioli 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 aioli on the side in a small bowl for dipping.
