In Italy pork is extremely popular. There are some butcher shops that specialize in only pork products. Nothing is wasted, not even the intestines, brains, or blood. But ribs are rarely separated from the loin meat and they are rarely served in slabs as is popular in the US. Ribs are more likely to be found in the form of rib roasts and rib chops. At right is the world's most famous butcher, Dario Cecchini in his centuries old shop in tiny Panzano-in-Chianti with a rib section he will use to make his succulent herbed roast, porchetta.
Tuscan farmers love their herbs as much as their pork so the two are often combined. Here's a technique you might find used in a Trattoria or farmhouse in Tuscany. The ribs can be roasted indoors or out. We start with a great herbal oil and vinegar salad dressing and then modify it to make a marinade and end up with something much different than normal American ribs, but really quite subtle and complex. To learn more about how marinades work, you should read this article first.
Do this
1) Pour the marinade into a large zippered bag, zip and shake.
2) Cut the slab in half and add the halves to the bag, coat all sides, and toss them in the fridge for at least 1 hour, 6 is better. Every 30 minutes shake up the bag.
3) Roast the ribs low and slow with indirect heat at 225°F. No smoke. That's right, leave out the wood. We're going smokeless here. We want the pork and herb flavors to dominate.
4) Every 30 minutes mop the meaty side of ribs with the marinade until it runs out. Do not mop during the last 30 minutes to prevent contamination with microbes in the marinade. Click here to learn how to tell if they're ready.
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GrillGrates are the best new product I have tested in years and the best thing to happen to beef since salt and pepper. The base superheats, eliminates hot spots, smokes, and blocks flareups. This is the concept behind the expensive new infrared grills. Click here for more about GrillGrates.
The Smokenator:
A Necessity For Weber Kettles
If you have a Weber Kettle, you need the amazing Smokenator and Hovergrill. The Smokenator turns your grill into a first class smoker, and the Hovergrill can add capacity or be used to create steakhouse steaks. Click here to read more.
ThermoWorks Pocket Thermometer - No More Guessing
A good thermometer is why I never serve overcooked or undercooked food. No more guesswork. This one has a very thin tip with a tiny thermocouple so it gives an accurate reading in just six seconds. I cannot recommend it more highly. It will improve your cooking overnight. And it is inexpensive. Click here for more about thermometers.
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In Italy pork is extremely popular. There are some butcher shops that specialize in only pork products. Nothing is wasted, not even the intestines, brains, or blood. But ribs are rarely separated from the loin meat and they are rarely served in slabs as is popular in the US. Ribs are more likely to be found in the form of rib roasts and rib chops. At right is the world's most famous butcher, Dario Cecchini in his centuries old shop in tiny Panzano-in-Chianti with a rib section he will use to make his succulent herbed roast, porchetta.
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