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!
See ingredients, directions and pairings.
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