Summer grillin in the winter is a time honored Buffalo tradition. This recipe came out of a summer of grilling at our home in Days Park. A unique, sleepy community surrounding a tiny Olmsted Park, tucked in on the tail end of Allen Street, a street that doesn’t sleep.
Take 8 pounds of 2x6x2 cut spare ribs and marinate them for a minimum of one hour in a blend of water, brown rice vinegar, tomato paste, apple cider vinegar, molasses, water, mustard seed, salt, cloves, olive oil, sea salt, wheat-free tamari, tamarind paste, celery seed, black pepper, cumin, ground red chili pepper, cayenne, allspice, garlic powder, clove, oregano, and a splash of orange juice. Grill them, well spaced, rotating frequently until 160 degrees.
Serve with a cold antipasto salad. Blend together 1/4 cup olive oil, 1/4 cup white vinegar, 3 tablespoons water, and 2 tablespoons of a mix of Italian herbs. Toss with 14 ounces of refrigerated cheese tortellini (cooked, drained and rinsed), 1 small red onion finely chopped, 8 ounces cubed mozzarella cheese, 12 ounces cubed salami, 1 large chopped sweet pepper, 1 cup halved cherry tomatoes, 1 can of sliced green olives.