Members recipe 
Fire & Grill · Ukrainian
Kefir-Marinated Pork Rib Skewers over Charcoal
Meaty pork rib sections soak overnight in tangy kefir with garlic and dill seed, then roast over hot coals on long skewers. The bones keep the meat moist, and the kefir helps the surface caramelize into a crackling, smoky crust.
Test kitchen note: Cut the rack into two-rib sections so each piece holds firmly on the skewer. Single ribs tend to spin when you turn them.
Method 6 steps
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