Pork Spare Ribs - Rosticciana

It's hard to imagine a Tuscan arrosto misto (mixed roast meats, done over the coals) without rosticciana, pork spare ribs. The fire should be hot enough to cook them, but not so hot they burn at the outset. And they do require patience, but it's well worth it. To serve 6 you'll need:

Prep Time: 4 hours, 05 minutes

Cook Time: 45 minutes

Ingredients:

• 4 1/2 pounds (2 k) pork spare ribs (they're easier to handle if they're cut into segments of about 5-6 ribs each)
• Salt and freshly ground pepper.
• Finely chopped rosemary and sage (optional)

Preparation:

Dust the ribs with salt and pepper, and rub the herbs into them if you're using them; if you do use the herbs you should season the ribs several hours before cooking time to allow their aromas to penetrate the meat. If you are simply salting and peppering, you can season them while the fire is burning into coals in the grill.

The coals should be fairly hot but not searing (you should be able to hold your hand over them for 6-7 seconds). Set the ribs on the grill and cook them, turning them frequently, for about 45 minutes. Given the fat content of the meat basting will not be necessary. When they're done, cut the individual ribs free and serve them hot, with more salt and pepper for those who want more seasoning.

User Reviews