Chef Mary Sue Milliken of Border Grill, Socalo and Alice B. says, “These are the best ribs I’ve made in a long time. The trick is planning and patience. They benefit greatly from being cured with an herb rub for at least 24 hours. Then, if you take the time to grill the ribs over indirect heat and turn them frequently while glazing them with an aged balsamic vinegar, they become quite addictive.”
Milliken was inspired by a recipe from meat expert Bruce Aidells, but “increased the amount of herbs and fennel seeds three or four times.” The result is a super-powerful flavor.
Watch the video below, part of our Chef That! series, to see how Milliken prepares ribs.
Watch Chef Mary Sue Milliken of Socalo and Border Grill mix herbs and spices for maximum flavor on the grilled ribs.
