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Rosticciana (Tuscan Grilled Pork Ribs) Recipe

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This recipe for Rosticciana (Tuscan Grilled Pork Ribs) is from The Yaras Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 (2½ to 3 pounds) racks St. Louis-style spareribs, trimmed, membrane removed, and each rack cut into 2-rib sections
2 teaspoons kosher salt
1 tablespoon vegetable oil
1 teaspoon pepper
Directions:
Directions:
Pat ribs dry with paper towels. Rub evenly on both sides with salt and place on wire rack set in rimmed baking sheet. Let stand at room temperature for 1 hour.

Set grill for medium-high direct heat. Clean and oil grate. Brush meat side of ribs with oil and sprinkle with pepper. Place ribs meat side down on grill. Cover and cook until meat side is spotty brown with light and defined grill marks, 4 to 6 minutes. Flip ribs and cook, covered, until second side is lightly brown, 4 to 6 minutes Move ribs as need to ensure even browning. Flip again and cook, covered, until meat side is deeply browned with a slight char and thick ends of ribs register 175 to 185°F, 4 to 6 minutes.

Let ribs rest for 10 minutes. Cut into individual ribs. Serve with a lemon-rosemary vinaigrette.
Personal Notes:
Personal Notes:
These ribs are chewier than traditional American-style barbecued ribs.

 

 

 

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