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Italian·Main

Tuscan-Style Grilled Pork Ribs

A departure from traditional low-and-slow barbecue, these Italian-style ribs—inspired by Rosticciana—are sliced into individual portions before grilling. Seasoned with a fennel-rosemary rub and finished with a bright lemon-garlic citronette, they offer a savory, satisfying chew that's ready in a fraction of the usual time.

Prep

250m

Cook

25m

Total

275m

Serves

4

Method

  1. 01

    Place whole fennel seeds in a mortar and grind with a pestle until coarsely ground. Add a pinch of fresh rosemary needles and bash for a few seconds to release their oils. Mix in the kosher salt, black pepper, chili flakes, and garlic powder until well combined.

    Step 1
    Watch · 0:23
  2. 02

    Slice the rack of ribs into individual pieces by cutting between each bone. Optional: give the bone-side membrane a few slashes with your knife to help the seasoning penetrate. Arrange the ribs tightly together on a cutting board.

    Step 2
    Watch · 1:25
  3. 03

    Apply the rub generously to all sides of the ribs, pressing it firmly into the meat. Stack the seasoned ribs and place them into a zip-top bag or wrap them in plastic. Refrigerate for at least 4 hours, or ideally overnight.

    Step 3
    Watch · 2:13
  4. 04

    Prepare the citronette by mashing the sliced garlic and a pinch of salt in a mortar until a paste forms. Stir in a small pinch of rosemary and the lemon juice. Add twice as much olive oil as lemon juice and whisk or stir to combine; set aside.

    Step 4
    Watch · 3:02
  5. 05

    Preheat a grill to medium-high heat (white-ash charcoal is ideal). Place ribs on the grill, bone-side up. Cover and grill for 4 minutes. Flip and grill covered for another 4 minutes. Continue flipping and rotating the ribs onto their sides every few minutes, cooking covered as much as possible, until the internal temperature reaches 180°F-185°F (about 20-30 minutes total).

    Step 5
    Watch · 4:00
  6. 06

    Remove ribs from the grill and let them rest for at least 5 minutes. Transfer to a serving platter and drizzle generously with the lemon-garlic citronette before serving.

    Step 6
    Watch · 6:21

From Chef John

  • “If this is wrong, I do not want to be right.”
  • “Low and slow is not the only way to go.”
  • “You are, after all, the Chef Janna of your roasted chana.”