The recipe from the new book by the famous chef of the Lombardy Valentino Bontempi —«Meat. Italian ciccia e poccio », izdat of» Eksmo «.
Clear ribs fat. Season with salt and marinate with leeks, porezannymna circles, honey, minced ginger, pink pepper peas, white wine, olive oil. Marinate at least 4 hours.
Bake ribs on the grill. Salt and pepper pepper, moisten it with olive oil, cook on the coals. Grilirovanny pepper put in a plastic bag. When the peppers cool down, take off his skin and remove the seeds. Garnish ready (served with feathers onion, salt and drizzle with olive oil).