Rosticciana: Grilled Ribs - Tuscan StyleA featured Wine Club recipe for Wrath Wines - EX Wines.
A Tuscan-style recipe of delicious, fall-off-the-bone ribs! Try pairing it with the Pinot Noir from your last wine club shipment for best results.Yield: 6
Prep Time: 65 Minutes
Cook Time: 45 Minutes
• 2 Racks of pork spare ribs, membrane removed, each rack cut into equal halves, (Berkshire pork highly recommended for flavor, if available)
• Kosher salt
• Freshly ground black pepper
One hour before cooking, pull ribs out of refrigerator, salt generously and add freshly ground black pepper.
Start fire if using natural-wood charcoal (preferred method). If using gas grill, turn on high 15 minutes before cooking time, then turn down to medium high before ribs go on. Once fire has achieved desired temperature, place ribs on grill, meat side down. Cook for about 45 to 50 minutes, turning ribs every 5 to 10 minutes until done. This takes some patience and a watchful eye. The rib meat should be a dark brown (don’t worry if bone tips are charred) and the meat should show slight separation between ribs when you hold them at one end with tongs.
When done, cover loosely with foil and let sit 15-20 minutes. Remove ribs from foil and place upside down on cutting board. Cut each rib between bones and serve.
Recipe provided by KW Ranch.