Owen McGlynn, executive chef and co-owner of Asheville Proper, a steakhouse in Asheville, N.C., focused on live-fire cooking, brings seasonality to these ribs with the use of a pumpkin seed gremolata.
He starts with pork ribs from Apple Brandy Beef in North Wilkesboro, N.C., which he roasts low and slow in the restaurant’s coal-fired oven, brushing it with a glaze of maple syrup, bourbon, ketchup, Dijon mustard, brown sugar, apple cider vinegar, garlic, shallot, chile flake and cinnamon.
Once it’s fall-off-the-bone tender he serves it with a gremolata of pumpkin seeds, garlic, flat-leaf parsley, lemon juice, extra virgin olive oil, salt and pepper.
Price: $13