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Scott Conant's Balsamic Pork Ribs with Tomato ChutneyFrom chef and author Scott Conant August 14, 2009 Scott Conant is chef and owner of Scarpetta in NYC, and author of the cook book "Bold Italian." When the glorious fresh tomatoes of summer are plentiful, try these flavor-filled masterpieces. 
IngredientsDirections Trim pork spare ribs of any extra fat and the flaps (or have your butcher do it). Combine the rosemary, red chili flakes, garlic, and extra virgin olive oil. Rub the ribs with this mixture. Wrap the spare ribs racks individually in aluminum foil and cook on the grill, away from the direct heat, for 2 hours. The ribs should be tender but not falling off the bone. Remove as much of the rosemary and garlic as possible off the spare ribs. Brush the ribs with the balsamic glaze and return to the grill, away from the heat. Cook for an additional minute per side. Serve with spicy tomato chutney. Makes 6 servings. Balsamic Glaze Ingredients Directions Combine all the ingredients except the chicken stock and cornstarch in a stock pot. Bring to a boil and then reduce to a simmer. Reduce by half. Add chicken stock and continue to reduce by an additional 1/4. Combine the corn starch with a little cold water and add to the sauce. Bring to a boil and immediately remove from the heat. Strain through a fine-mesh strainer and cool immediately. Spicy Tomato Chutney Ingredients Directions Heat the preserves with a little water and bring to a boil. Caramelize the preserves. Deglaze with vinegar. Continue cooking until vinegar has reduced and begins to thicken, about 5 minutes. Add mustard seeds and red pepper flakes. Stir to combine. Add the tomatoes and cook for five minutes. Immediately cool. Recipes copyright 2009, Scott Conant.
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