Tuscan Style Ribs (Rosticciana) Recipe

Cook Time: 20 minutes

Yield: 4 servings

Ingredients

Ribs:

• 1/2 teaspoon fennel seed
• 1 rounded teaspoon rosemary leaves
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon garlic powder
• 1 rack St. Louis-style ribs or baby back ribs, trimmed

Lemon Garlic Dressing:

• 1 clove garlic, sliced
• 1 pinch salt
• 1/2 teaspoon rosemary leaves
• 2 tablespoons freshly squeezed lemon juice
• 1/4 cup olive oil

Directions

1. Start by crushing the fennel seeds in a mortar until they are coarsely ground. Add the rosemary and crush for a few more seconds until it releases a fragrant aroma.
2. Stir in the salt, black pepper, red pepper flakes, and garlic powder to create the rub mixture.
3. Prepare the ribs by slicing them between each bone with a sharp knife. Once cut, press the ribs back together and sprinkle 1/3 of the rub mixture onto the bone side of the ribs, rubbing it in firmly.
4. Next, sprinkle the remaining rub onto the meat side of the ribs and rub it in as well. Stack half of the ribs on top of the other half and place them into a resealable plastic bag.
5. Remove the air from the bag, seal it tightly, and let the ribs marinate in the refrigerator for at least 4 hours, or up to 18 hours for maximum flavor.
6. Before grilling, prepare the lemon garlic dressing. Crush the garlic with a pinch of salt in a mortar, then whisk in the rosemary, freshly squeezed lemon juice, and olive oil until well combined.
7. Heat a charcoal grill to medium-high heat and begin grilling the ribs. Turn the ribs every 3 to 4 minutes to ensure all sides are evenly grilled. This should take about 20 to 30 minutes total.
8. Check the internal temperature of the ribs with an instant-read thermometer. The thermometer should read 180-185F (82-85C) when inserted into the thickest part of the meat, ensuring the ribs are tender and cooked through.
9. Once done, remove the ribs from the grill and let them rest for 5 to 10 minutes.
10. Serve the ribs drizzled with the lemon garlic dressing. The meat should not fall off the bone but should come off cleanly when bitten. Serve any remaining dressing on the side, along with fresh lemon wedges for added zest.

Nutrition Facts (per serving)

Calories	1150
Total Fat	101g (130% Daily Value)
Saturated Fat	28g (141% Daily Value)
Cholesterol	298mg (99% Daily Value)
Sodium	923mg (40% Daily Value)
Total Carbohydrates	2g (1% Daily Value)
Dietary Fiber	1g (2% Daily Value)
Total Sugars	0g
Protein	59g (119% Daily Value)
Vitamin C	2mg (2% Daily Value)
Calcium	68mg (5% Daily Value)
Iron	4mg (25% Daily Value)
Potassium	787mg (17% Daily Value)

Note: Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Consult a doctor or registered dietitian if you follow a medically restrictive diet.

The History of Tuscan Style Ribs (Rosticciana)

Rosticciana, or Tuscan style ribs, has its roots deeply embedded in the culinary traditions of central Italy, particularly in Tuscany. Historically, the dish was a rustic staple enjoyed by farmers and villagers who relied on simple, local ingredients. Pork was abundant in the region, and grilling over open flames was a practical cooking method that required minimal equipment. The seasoning with fennel, rosemary, and garlic reflects the traditional Tuscan approach of enhancing natural flavors rather than masking them, a hallmark of the region's cuisine that dates back centuries.

Regional Characteristics

In Tuscany, Rosticciana is often prepared over charcoal or wood fires, which impart a smoky aroma that complements the herbal rub. Unlike northern Italian ribs, which may be cooked with heavier sauces or braised for extended periods, Tuscan ribs are grilled quickly, preserving a slightly chewy texture while allowing the seasoning to shine. Local variations sometimes include a drizzle of extra-virgin olive oil and a splash of lemon juice, emphasizing freshness and simplicity. Each town and even family may have slight tweaks in the combination of herbs, reflecting Tuscanys pride in local produce.

How Rosticciana Differs from Similar Dishes

While it shares similarities with other Italian pork ribs and international BBQ styles, Rosticciana stands out due to its short, high-heat grilling method and characteristic herb mix. Unlike American barbecue ribs, which are often slow-cooked and slathered with sticky sauces, Tuscan ribs rely on the delicate balance of fennel, rosemary, and garlic, complemented by the lemon-garlic dressing. The meat is pleasantly firm and not falling off the bone, which contrasts with the tender, pull-apart texture common in many other rib recipes.

Typical Serving Occasions

Rosticciana is a popular choice at family gatherings, outdoor festivals, and traditional Tuscan trattorias. It is often served as a main course alongside simple sides such as roasted vegetables, polenta, or Tuscan bread to soak up the flavorful juices. During the warmer months, it frequently appears at garden barbecues and village feasts, where grilling over open flames brings people together in a communal experience.

Interesting Facts

One fascinating aspect of Rosticciana is its connection to seasonal Tuscan ingredients. The use of fennel seed is not arbitrary; fennel grows abundantly in the region and has been used for centuries to complement pork dishes. Another interesting note is that, in Italy, this dish is often prepared on skewers or hung over flames in traditional wood-fired grills, which enhances both flavor and presentation. Furthermore, the lemon-garlic dressing is a modern adaptation that highlights the Italian principle of less is more in seasoning, offering brightness and balance to the rich meat.

FAQ about Tuscan Style Ribs (Rosticciana) Recipe

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