Rosticciana (Tuscan Grilled Pork Ribs)
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Appears in Cook's Illustrated May/June 2019, America's Test Kitchen TV
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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...