Just learned this rib recipe last wednesday, and we made it again on friday. First trim fat from pork short ribs. 2 racks is about 8lb of ribs and serves six people with leftovers ( there was also beet, arugula and goat cheese salad and black asparagus ) Cut off the skirt flap ( aka. "the dividend" ) and peel off the silver membrane ( pleura ) on the back of the bones. It feels like a slippery meat balloon and is a pain to remove, but it is not good to eat, and doing so allows the bones to pull away from the meat as it contracts, giving you a nice handle to hold and really nice rib meat to eat.Marinate the pork in the juice of 8 limes and a few cloves of pressed garlic for 2-3 hours until the outside of the meat starts to chemically cook in the acid, much like ceviche. Throw them on a direct charcoal fire, bone side up and covered with a generous amount of kosher salt. After 20-30 minutes, turn them over and salt the meat side. About 10 minutes before they are finished, cover the top with grated parmesigan cheese.
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