-
1
First let's season the ribs.
-
2
In this recipe I hit them with salt and pepper.
-
3
That's it.
-
4
Let the meat speak for itself.
-
5
Next we season up our asparagus.
-
6
Drizzle with extra virgin olive oil then a 3 finger pinch of salt and cover them in chili powder
-
7
Let's hit the grill.
-
8
We put our asparagus and ribs directly over the heat to get some carmelization on both.
-
9
While the veggies and meat are getting some color, let's build the sticky sauce.
-
10
Combine the ingredients and whisk over medium heat.
-
11
Let it reduce by half and get thick and sticky.
-
12
Let's check the grill!
-
13
Once the ribs and asparagus have some char on them were gonna wrap the asparagus and ribs to finish them off.
-
14
Add a pad of butter onto the asparagus and wrap them up.
-
15
Next we wrap our ribs.
-
16
We smother them in the sticky sauce and wrap them up.
-
17
Both wrapped and ready to finish.
-
18
Well cook the ribs until they are 160 internally
-
19
While the meat and veg are finishing.
-
20
Let's create the aioli.
-
21
Combine the aioli ingridients and whisk.
-
22
Toss it in the refrigerator
-
23
I wasn't happy with just a meat and a vegetable for this dish.
-
24
So I threw together a quick tangy pepper relish and it turned out amazing to cut through the rich and creamy aioli.
-
25
Let's make it
-
26
Slice the mini peppers and thinly sliced onion Toss them in the red wine vinegar and hit them with salt and pepper.
-
27
That's it.
-
28
Let's pull the ribs and asparagus and plate
-
29
I used the aioli as a base for all the flavors and then put the food on top of it.
-
30
The tangy relish is a perfect compliment to the rich aioli.
-
31
The ribs are sweet and sticky while the asparagus is smokey and tender.
-
32
Bon appetit
