Rosticciana – Tuscan pork ribs with rosemary
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This rosticciana recipe offers a taste of Tuscany, with rosemary and fennel seeds used to create a dry rub for tender pork ribs that are brushed with red wine vinegar during cooking. Traditionally, the ribs would be cooked over a wood fire, but a regular oven will more than suffice. However, if the weather permits, finish cooking the ribs over charcoal for a wonderful smoky flavour.
Ingredients
- 1 rack of pork ribs
- 50ml of red wine vinegar
Rosemary dry rub
- 1 tsp black peppercorns
- 1 tbsp of fennel seeds
- 1 tbsp of flaky sea salt
- 1 pinch of chilli flakes
- 2 tbsp of rosemary leaves, finely chopped
- 1 garlic clove, minced
- 1 lemon , zested
Equipment
- Spice grinder or pestle and mortar
Method
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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Rosticciana – Tuscan pork ribs with rosemary
