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Ingredients

• 3 pounds pork loin rib ends for barbecue, or 2 sides of meaty country-style spareribs (about 4 pounds), divided into 8 serving pieces (do not substitute ordinary spareribs), trimmed of fat
• Salt and freshly ground pepper
• ½ cup finely diced ham fat, or substitute 3 ounces finely diced pancetta and 2 ounces dried country ham, cubed medium
• 1 teaspoon Herbes de la Garrigue (page 80) or herbes de Provence, or a mix of thyme, imported bay leaf, rosemary, and sage
• 2 sprigs of fresh mint
• ½ cup extra virgin olive oil
• 2 tablespoons sugar
• 1 tablespoons balsamic or Banyuls vinegar
• Sweet and Sour Onion and Raisin Relish (below)
• 1 red bell pepper
• Finely slivered zest of 2 oranges
• 2 tablespoons sugar, or more to taste
• ¼ cup red wine vinegar, or more to taste
• 1 package (1 pound) frozen tiny white pearl onions, thawed
• 2½ tablespoons extra virgin olive oil
• 1 cup canned chopped tomatoes
• ⅓ cup golden raisins
• ¼ cup currants
• 1 tablespoon tomato paste
• ¼ teaspoon cayenne
• Salt
• ¾ cup dry white wine

Description

Chow