Rosticciana – Tuscan pork ribs with rosemary
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.
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
Metric
Imperial
- 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
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