Truffle Ribs

This Truffle Ribs recipe combines the smoky, tender goodness of slow-cooked ribs with the earthy decadence of truffle, creating an unforgettable dish that's sure to impress your guests!

Ingredients:

• 2 racks of ribs (about 2 to 3 pounds)
• 2 tablespoons truffle oil (white or black, depending on your preference)
• 1 tablespoon olive oil (for the rub)
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon ground black pepper
• 1/2 teaspoon sea salt (or truffle salt)
• 1 tablespoon fresh rosemary (finely chopped, optional but recommended for fragrance)
• 1 tablespoon brown sugar (optional, for a slight caramelization effect)

For the finishing glaze:

• 2 tablespoons truffle oil
• 2 tablespoons unsalted butter (melted) (or truffle butter)
• 1 tablespoon balsamic vinegar (or truffle balsamic vinegar) or lemon juice (for a hint of acidity to balance the richness)
• Freshly chopped parsley (for garnish, optional)

Instructions:

Prepare the ribs:

• Preheat your oven to 300°F (150°C) or prepare your grill (indirect heat) if you prefer grilling.
• Remove the membrane from the back of the ribs (this step is optional, but it helps the ribs cook more evenly and gives a more tender texture). To do this, slip a butter knife under the membrane and peel it off, using a paper towel to get a good grip.

Season the ribs:

• In a small bowl, mix together the olive oil, garlic powder, onion powder, smoked paprika, black pepper, salt, and fresh rosemary.
• Rub this seasoning mixture evenly all over both sides of the ribs. Let them sit for about 15–20 minutes to absorb the flavors. If you have more time, you can refrigerate the ribs for a few hours or overnight to marinate for deeper flavor.

Cook the ribs:

• Oven method: Place the ribs on a baking sheet lined with foil or parchment paper, and cover them with another sheet of foil. Bake at 300°F (150°C) for 2.5–3 hours, or until the ribs are tender and the meat is pulling away from the bone.
• Grill method: Preheat the grill to medium-low heat. Grill the ribs over indirect heat (away from direct flames) for about 2 to 2.5 hours, flipping occasionally to ensure even cooking.
• Tip: If you're cooking on the grill, you can finish the ribs over direct heat for the last 5–10 minutes to get a slight char.

Prepare the truffle glaze:

While the ribs are cooking, mix together the melted butter, truffle oil, and balsamic vinegar or lemon juice. This will be your finishing glaze.

Once the ribs are cooked and tender, brush the glaze generously over the ribs just before serving.

Finish and serve:

• If you’re grilling, add the glaze during the final few minutes of cooking to get it to caramelize slightly.
• Once the ribs are done, remove them from the heat and let them rest for a few minutes.
• Slice the ribs into individual portions and drizzle any remaining truffle oil glaze over the ribs.
• Garnish with fresh parsley and serve immediately.

Optional Side Suggestions:

• Truffle mashed potatoes or truffle fries: For an extra indulgent side dish.
• Grilled vegetables or a simple green salad: To balance out the richness of the ribs with some freshness.
• Creamy polenta: The smooth, slightly cheesy texture of polenta pairs beautifully with the truffle flavor.

Tips:

• You can adjust the amount of truffle oil in the glaze to your liking. If you're a big fan of truffle flavor, feel free to add more!
• Truffle butter can also be used in place of regular butter in the glaze for an even more luxurious finish.
• To add a bit of heat, consider mixing some chili flakes or a dash of hot sauce into the glaze.