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Rosticciana – Tuscan pork ribs with rosemary

Rosticciana – Tuscan pork ribs with rosemary
  • Main
  • easy
  • 4
  • 2 hours 30 minutes, plus 4–12 hours marinating time

PT2H30M

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It may be basil which springs to mind when you think of herbs in Italian cuisine, but in the region of Tuscany, sage and rosemary reign supreme. This simple recipe is the perfect example of unfussy Tuscan cooking. Traditionally grilled over a wood fire, the ribs are coated with a rosemary-heavy dry rub before cooking to impart maximum flavour. If it's not barbecue weather, the ribs are just as delightful cooked in the oven.

Ingredients

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Method

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1
At least 4 hours before you plan to cook the ribs, prepare the dry rub by grinding the peppercorns and fennel seeds in a pestle and mortar or spice grinder
2
Add the ground spices to a bowl and stir in the salt, chilli, rosemary, garlic and lemon zest. Rub evenly over every surface of the pork ribs and set aside in the fridge for 4–12 hours
3
Remove the ribs from the fridge 1 hour before cooking to allow them to come to room temperature
4
Preheat an oven to 160°C/gas mark 3
5
Brush the ribs with some of the red wine vinegar, then place in the oven and cook for 2 hours. Brush every half hour with more vinegar to prevent the ribs from drying out
6
After 2 hours, the ribs should be nice and tender. For a smoky flavour, finish off by placing on a barbecue or a very hot griddle pan until nicely charred
7
Rest for 10–15 minutes in a warm place or under foil before carving
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