Rosticciana (Tuscan Grilled Pork Ribs)
SERVES4 to 6
SEASON 20New Ways with Ribs and Mushrooms
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...