Mediterranean-Charred Santa Maria Boneless Spare Ribs
Savoroid American & Southern
Designed specifically for the grill.

Mediterranean-Charred Santa Maria Boneless Spare Ribs

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Optional flavor upgrade SANTA MARIA See this blend at Salted Perfection $16.00

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Total time 35 minutes
Serves 4

You gotta respect the pork. We’re talking boneless spare ribs, marbled with just enough fat to sing when they hit the grates. The quality of this Santa Maria salt is everything—the way the grapefruit juice flavor cuts through the richness of the pork is pure poetry. And the rosemary? It’s got to be fresh, that resinous, piney aroma that makes the meat feel like it was cooked in a coastal garden. We’re not just grilling; we’re honoring the ingredients.

Regional Influences
American & Southern Mediterranean & European
Made to serve: 3-4
Scale:

Ingredients

  • 2 pounds boneless pork spare ribs, trimmed and cut into 2-inch wide strips
  • 3 tablespoons Salted Perfection Santa Maria Select Blend
  • 2 tablespoons high-quality extra virgin olive oil
  • 1 tablespoon fresh rosemary, finely minced
  • 1 fresh lemon, halved

Instructions

  1. Bring that pork to room temperature first; putting cold meat on a hot grill is a crime against flavor.
  2. Whisk the olive oil with the Salted Perfection Santa Maria Select Blend until it forms a thick, fragrant paste.
  3. Massage that paste into the ribs, ensuring every square inch is coated in the garlic, rosemary, and grapefruit notes. Let it rest for 20 minutes.
  4. Preheat your grill to medium-high heat to ensure a clean, professional sear.
  5. Lay the ribs on the grill and cook for about 4-5 minutes per side until a deep, mahogany crust forms.
  6. Squeeze the fresh lemon halves over the ribs during the last minute of cooking to brighten the fats.
  7. Remove from the grill and let the meat rest for 5 minutes before slicing thin against the grain. DUNZO!

Tony’s Fine Print

They tell me every recipe needs a little fine print, so here’s mine. I do my best to keep things straight, no surprises and no sneaky allergens. The info you see here is put together with care, capisce? But kitchens are wild places and ingredients do not always behave. Always double-check the labels on what you buy, especially if you have allergies or dietary restrictions. If something does not look right, trust your gut (and your doctor) before you trust me. Bottom line: I am here to guide, not to diagnose. You cook, you taste, you take responsibility.

Deal? Good. Now let’s eat.

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