Best Grilled Pork Ribs Florentine Style Rostinciana Recipes
GRILLED PORK RIBS FLORENTINE STYLE (ROSTINCIANA)
Adapted from the book Simply Tuscan by Pino Luongo. This is the only way we will do ribs. Try it over different salad mixes to see which you like the best. The original recipe called for just a head of frisée but we can't get that here, so I use whatever salad blend looks the best (usually go for the baby greens since they have frisée in it).
Provided by Ilysse
Categories Pork
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Chop the garlic and rosemary together (you can use dried if you must) and stir together with some salt (I use coarse salt for this step)and the 1 Tbsp olive oil.
- Rub the mixture over the ribs.
- Grill over medium-hot coals for 8-10 minutes per side, or until fully cooked (they will get nice and crisp).
- Meanwhile dissolve 1/2 tsp of salt (use fine ground for this) in the vinegar in a large salad bowl.
- Drizzle in the olive oil while whisking.
- Add the greens, cucumber and tomatoes.
- Toss well.
- Place the salad on a serving plate and arrange the ribs on top.
- The salad should wilt gently.
- Serve at once.
Nutrition Facts : Calories 164.8, Fat 16, SaturatedFat 2.2, Sodium 5.6, Carbohydrate 5.8, Fiber 1.2, Sugar 2.9, Protein 1.2
CHERRY-GLAZED GRILLED PORK RIBS
I found this recipe in Bon Appetit a few years ago. Prep time does not include 4 hours to let cherry cola go flat. Recipe calls for grilling at the end, but I think you could finish off the whole recipe in the oven. The sauce is delicious! Seems like alot to do, but well worth it!
Provided by LaLa Lola
Categories Pork
Time 4h30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Simmer flat cherry cola until reduced to 1-1/2 cups (about 45 minutes).
- Add next 5 ingredients.
- Simmer until reduced to about 2-1/2 cups.
- Put in large bowl, cover, and refrigerate.
- (Can be done up to 1 week ahead.) Preheat oven to 325.
- Place oven racks in upper and lower thirds of oven.
- Salt& pepper spare ribs.
- Wrap each rack of ribs tightly in heavy-duty foil, sealing well.
- Put each rack on a rimmed baking sheet.
- Place each sheet on rack in oven.
- Bake until tender, switching racks midway, about 2 hours total.
- Remove from oven.
- Allow to cool a bit.
- Drain drippings from foil.
- Wrap up in foil again and refrigerate.
- (Can be done 1 day ahead. Remove from refrigerator about 1 hour before proceeding.) Reserve 1 cup of glaze from large bowl; set aside.
- Cut racks into individual ribs and add to large bowl of glaze.
- Toss to coat.
- (It's kind of hard to toss; I just painted the ribs using a BBQ brush.) Put ribs on medium charcoal grill for about 5-10 minutes, turning often so they won't burn.
- Serve, passing extra glaze.
Nutrition Facts : Calories 1549.1, Fat 106.4, SaturatedFat 34.2, Cholesterol 363.5, Sodium 824.3, Carbohydrate 71.8, Fiber 0.9, Sugar 54.2, Protein 71.4
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