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Rosticciana | Tuscan Grilled Spare Ribs

The grill is at the core of Tuscan cuisine. Unlike barbecuing, which requires low fires for long, slow cooking and frequently involves rubs, marinades, or sauce brushing, Tuscan grilling focuses solely on cooking over a hardwood fire without using a lid to keep in the heat. One of my favorite luncheons in Tuscany was last fall at Poggio Grande. Luca and his daughter, Giulitta, prepared a massive feast for the entire Yours Truly Wine team. Luca showed us all how to grill Tuscan style (with his purple-stained hands, I must add…it was during harvest). One of my favorite pairings of the day was the rosticciana, grilled spare ribs, with a glass of Sesterzo. As I looked out into the vineyards, I pinched myself. It was all too dreamy to be true!

Receipt Date: May 12, 2022
Difficulty: Easy
Measurements: Imperial (US)

See ingredients, directions and pairings.

Ingredients

2 pounds Pork Spare Ribs, cut into individual ribs, trimmed if necessary

1/3 cup EVOO

1/2 Lemon, squeezed, plus a squirt for the salmoriglio

Splash of White Wine

2 garlic cloves, minced

3 tablespoons Fresh Oregano

1 Fresh Rosemary Sprig

Sea salt

Directions

Prepare a simple salmoriglio sauce using a 1/4 cup EVOO, garlic, a squirt of lemon juice, oregano, and a pinch of salt.
Place the ribs into a large bowl. Drizzle some EVOO over the ribs and toss to coat evenly.
Repeat this step with the wine and lemon juice.
Now sprinkle a generous amount of sea salt over the ribs, tossing to salt evenly.
Grill for 30 minutes on a preheated grill (ideally wood or charcoal), rotating every 3-4 minutes. Take care not to overcook the meat. If the grill becomes too hot, move the meat away from the flames until they cool down.
Use the rosemary sprig to brush the olive oil over the ribs at every turn once the meat has been seared.
Poke the ribs with a sharp knife to see if they are done; they are done when there is no resistance.
When the ribs are cooked, cover them with foil and allow them to rest for 10 minutes.
Transfer the ribs to a serving platter and drizzle with the salmoriglio.
Serve immediately.

Amy’s Favorite Pairing

Poggio Grande-SESTERZO D.O.C

$56.00 750 ml

Additional Pairings

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