Tuscan cuisine is renowned for its rustic charm and simple yet intensely flavorful dishes. Rosticciana, grilled pork ribs seasoned with herbs and garlic, embodies this perfectly. This recipe elevates the classic dish by pairing the succulent, smoky ribs with a vibrant, slightly bitter grilled radicchio. The sweet and earthy char of the ribs complements the radicchio’s unique tang beautifully, creating a balanced and unforgettable meal. Imagine the juicy meat falling off the bone, the smoky aroma mingling with the slightly bitter greens – a true taste of Tuscany.
This delicious combination is surprisingly easy to achieve, even for home cooks. The simplicity of the ingredients highlights their exceptional quality, and the grilling method infuses the meats and radicchio with a delightful char. Ready to experience the authentic flavors of Tuscany? Let's dive into the step-by-step instructions below.
Tools Needed
- Grill
- Paper towels
- Meat thermometer
- Cutting board
- Knife
Ingredients
- St. Louis style spare ribs: 2.5-3 pounds
- Kosher salt: 2 teaspoons
- Pepper: 1 teaspoon
- Vegetable oil: 1 tablespoon + 1/4 cup
- Radicchio: 3 (10-ounce) heads
- Balsamic vinegar
- Minced garlic: 2 cloves
- Minced rosemary: 1 teaspoon
- Lemon juice: 2 tablespoons
Step-by-Step Instructions
Step 1. Prepare the Ribs and Radicchio
- Cut St. Louis style spare ribs into two-rib portions.
- Pat ribs dry with paper towels.
- Salt ribs on both sides and let them rest for an hour.
- Quarter radicchio heads and brush with 1/4 cup olive oil. Season with salt and pepper.
Step 2. Grill the Ribs
- Preheat grill to high heat for 15 minutes, then reduce to medium-high.
- Lightly oil the grill grates.
- Grill ribs meat-side down for 4 minutes. Flip and grill for another 4-6 minutes until browned.
- Flip ribs again, meat-side down, and grill for 4-6 minutes until golden brown and reaches 175-180°F internal temperature.
- Let ribs rest for 10 minutes.
Step 3. Grill and Dress the Radicchio
- Grill radicchio for about 5 minutes, turning every 1.5 minutes, until charred on the outside and pink inside.
- Drizzle radicchio with balsamic vinegar.
Step 4. Finish and Serve
- Whisk together olive oil, minced garlic, minced rosemary, and lemon juice. Microwave for 30 seconds.
- Cut rested ribs in half between bone sections. Drizzle with vinaigrette and serve with grilled radicchio.
Read more: Classic Beef Spiedini: Italian-Style Kebabs Recipe
Tips
- Use a meat thermometer to ensure ribs reach the proper internal temperature.
- Adjust grilling time based on your grill’s heat and the thickness of your ribs.
- The goal is a nice chew but not toughness.
Nutrition
- N/A
FAQs
1. Can I use a different cut of pork for Rosticciana?
While traditional Rosticciana uses specific pork ribs, you can experiment with other cuts like pork shoulder or even bone-in pork chops, adjusting cooking time accordingly.
2. How do I know when the ribs are cooked through?
The ribs are done when the meat is tender and pulls easily away from the bone. Use a meat thermometer to ensure an internal temperature of 190-200°F (88-93°C).
This Rosticciana recipe delivers an authentic taste of Tuscany, showcasing the simple elegance of grilled meats and fresh herbs. The combination of smoky ribs and bitter radicchio creates a flavor profile that’s both satisfying and memorable. Enjoy this delicious meal, and savor the flavors of the Italian countryside!