Grilled Ribs with Salt & Pepper and Scallion Salad

Are you ready to take your Labor Day celebrations to the next level? As we bid farewell to summer and head into the more laid-back days of fall, it's time to fire up the grill and indulge in one last summer cookout. And what better way to do that than with these mouthwatering Grilled Ribs with Salt & Pepper and Scallion Salad?

This simple and delicious recipe comes from chef and recipe columnist Eric Kim. Growing up in the South, Eric's father had one specialty dish he knew how to cook perfectly - ribs. While most families in the neighborhood indulged in sweet and saucy ribs, Eric's family had a unique twist on this classic dish. They kept it simple with just salt, pepper, and a side of sesame oil for dipping. Along with a spicy scallion salad lovingly prepared by his mother, the star of the night was, without a doubt, the ribs.

But what makes these ribs stand out from the rest? They are not smothered in sauce, allowing the authentic flavor of the pork to shine through. With these ribs, you can taste and appreciate the pork flavor. They can be grilled up hot and fast, making them the perfect choice for lazy summer weekends or autumn weeknight meals with the family.

So this Labor Day, impress your guests and elevate your grill game with Grilled Ribs with Salt & Pepper and Scallion Salad. Say goodbye to summer in style and welcome the new season with a bang. Happy grilling!

Serves 1 (scale up for more)

Grilled Ribs with Salt & Pepper and Scallion Salad

Ribs

• 1/2 pound pork baby back ribs, cut into individual ribs
• Kosher salt and freshly ground black pepper, to taste
• White rice for serving

Scallion Salad

• 3 to 4 medium scallions

Option 1

• 2 teaspoons gochugaru
• 2 teaspoons sesame oil
• 1 teaspoon sesame seeds

Option 2

• 2 teaspoons gochugaru
• 2 teaspoons sesame oil
• 1 teaspoon sesame seeds
• 2 teaspoons soy sauce
• 2 teaspoons vinegar
• 1 teaspoon sugar

Grilled Ribs with Salt & Pepper and Scallion Salad

Ribs

1. Salt and pepper the ribs liberally, then throw them onto a hot grill until slightly charred on the outside and cooked through (the pork should have an internal temperature of 145°F).
2. Enjoy with white rice and an ice-cold beer.

Scallion Salad

1. Cut the scallions crosswise into about 4-inch lengths. Thinly slice each piece lengthwise.
2. Soak the scallions in cold water for about 10 minutes. Drain well.
3. Option 1: Add the gochugaru, sesame oil, and sesame seeds and toss well.
4. Option 2: Right before serving, add the soy sauce, vinegar, and sugar to Option 1 and toss well.

Taken from food52.com https://food52.com/recipes/81396-grilled-ribs-with-salt-pepper