Grilled pork ribs with garlic, Aleppo pepper, honey, and rosemary from Sunlight and Breadcrumbs: Making Food with Creativity and Curiosity (page 184) by Renee Erickson and Sara Dickerman

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Notes about this recipe

  • mirage on January 04, 2026

    Surprisingly more-ish. Pleasantly smoky flavor - we did use a charcoal grill, but the aleppo was fantastic.

  • pattyatbryce on June 08, 2025

    These were fine, but we really prefer using sous vide to cook spareribs and then finishing on the grill. The flavors in the olive oil sauce really didn't come through, except for a little of the finishing honey.

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