Rosticciana (Tuscan Grilled Pork Ribs)

Name: Rosticciana (Tuscan Grilled Pork Ribs)
Yield: Serves 4 to 6
Cuisine: Italian
Ingredients: 2 (2½- to 3-pound) racks, St. Louis–style spareribs, trimmed, membrane removed, and each rack cut into 2-rib sections; 2 teaspoons, kosher salt; 1 tablespoon, vegetable oil; 1 teaspoon, pepper; 1/4 cup, extra-virgin olive oil; 2 , garlic cloves, minced; 1 teaspoon, minced fresh rosemary; 2 tablespoons, lemon juice

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Appears in Cook's Illustrated May/June 2019, America's Test Kitchen TV

SERVES4 to 6

TIME1¼ hours, plus 1 hour salting

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WHY THIS RECIPE WORKS

To re-create juicy, deeply porky, chewy-tender rosticciana, we started by removing the tough, papery membranes from two racks of St. Louis–style spareribs. Cutting the ribs into two-rib sections creates more surface area for flavorful brown...

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