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1. Trim any surface fat from ribs. Rub all surfaces of the ribs generously with salt and pepper. Put ribs in a large baking dish that fits them all in a single layer. Drizzle vinegar over both sides of ribs. Marinate ribs, at room temperature for up to 1 hour or in the refrigerator for up to 4 hours, turning occasionally. (This longer marinating time may make the surface of the ribs turn gray in spots. That is fine and the discoloration will disappear when they are grilled.)
2. Preheat grill to medium-high. Grill ribs, covered, about 6 minutes per side, turning once, until well browned. If ribs flare up as you grill, move them temporarily to a cooler area on the grill. The ribs should be just a touch rarer than medium-anything less and they will be very chewy. Let rest 4 minutes before serving. Sprinkle with Lemon-Cilantro Gremolata. Makes 8 servings.
1. In a small bowl combine pepper, cilantro and lemon peel.