Go Back
+ servings

Tuscan Marinated Ribs Recipe

Cooked Tuscan pork ribs
Tried this recipe?Tell others what you thought of it and give it a star rating below.
3.81 from 56 votes
Ribs have never tasted better than with this tested recipe for Tuscan Marinated Ribs. Flavored by a delicious herbed oil and vinegar marinade then roasted, the results are complex and exotic.

Serve with: a Tuscan red wine.

Main Course


Servings: 3 servings


Prep Time: 15 minutes
Cook Time: 5 hours
Marinate: 6 hours


About the marinade. You can use a bottled Italian salad dressing, but I prefer my wife's recipe which uses a lot of herbs. Also, a lot of bottled dressings have thickeners and gums to keep it from separating. They also keep it from penetrating meat. If you do use a bottled dressing/marinade, do not use a Caesar or anything with cheese.
About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works. 
Metric conversion:

These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page


  • Prep. Pour the marinade and salt into a large zippered bag, zip and shake.
  • 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.
  • Fire up a smoker or setup a grill for 2-zone indirect heat and pre-heat to about 225°F. Do not add smoke. That's right, leave out the wood. We're going smokeless here. We want the pork and herb flavors to dominate.
  • Cook. Add the ribs to the smoker or the indirect heat side of the grill and allow them to roast slowly.
  • Every 30 minutes or so mop the meaty side of ribs with the marinade until it runs out. Continue to cook for about 5 hours until the surface cracks when you pick them up with tongs from one end, a.k.a. the "bend test". Click here to learn how to tell when the ribs are ready. Do not mop during the last 30 minutes to prevent contamination with microbes transferred from the meat to the marinade.
  • Serve. Remove the rack from the smoker or grill, slice, and serve un-sauced. For an extra treat, serve with caramelized onions and a little balsamic vinegar drizzled on top.