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

100 comments

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

With no sauce and minimal seasoning, rosticciana forgoes the hallmarks of American barbecue in favor of one distinct feature: juicy, unadulterated pork.

SERVES4 to 6

TIME1¼ hours, plus 1 hour salting

has video

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...

This is a members' feature.