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.
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...