Carbone’s Cherry Pepper Ribs

Name: Carbone’s Cherry Pepper Ribs
Cuisine: Italian
Ingredients: 1½ cup kosher salt; ⅓ cup sugar; 1 medium lemon, halved crosswise; 1 whole garlic head, halved crosswise; 2 Tbsp. whole black peppercorns; 1¾ tsp. crushed red chile flakes; One 4-lb. pound rack spare ribs; 2 Tbsp. whole fennel seed; 1½ tsp. crushed red chile flake; ⅓ cup light brown sugar; 2 Tbsp. garlic powder; 2 Tbsp. onion powder; 1½ tsp. dried oregano; 1 cup olive oil, plus more; Garlic cloves from 1 large head, peeled; ½ cup sugar; ½ cup red wine vinegar; ½ cup fresh cherry peppers, stemmed and thinly sliced; ½ cup sweet or hot pickled cherry peppers, stemmed, seeded, and quartered; Shredded cabbage or coleslaw (optional)

Instructions

For his cherry pepper ribs recipe, Mario Carbone slow-cooks brined pork spareribs, finishes them over the grill, then tops them with a mix of fresh and pickled hot cherry peppers for an Italian American riff on a BBQ classic.

Updated at: Wed, 04 Mar 2026 00:48:49 GMT