Tuscan Grilled Pork Ribs (Rosticciana)
Why This Recipe Works
To re-create juicy, deeply porky, chewy-tender Tuscan-style ribs, 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 browning, and salting them for an hour prior to grilling ensures that they cook up juicy and well seasoned. Grilling the ribs over a medium-hot (rather than blazing) fire also helps prevent the meat from drying out, as does removing them from the fire when their temperature reaches between 175 and 185 degrees—and they still come off the fire in about 20 minutes. Drizzling the pork with a vinaigrette made from minced rosemary and garlic (microwaved in olive oil first to mellow their flavors) and lemon juice balances its richness without obscuring its meaty flavor.