Last Updated on September 1, 2020
Tuscan style cooking is no longer a preserve for Tuscany (central Italy) residents. This style of cooking is fast gaining popularity world over, particularly in the north, thanks to the many benefits it has to offer.
Firstly, many people consider it a healthy style of preparing food since olive is the preferred for cooking instead of butter. You’d find chefs using olive oil as a healthy dip for bread or in sauces and marinades for fish, meat, and poultry.
And the best part is that Tuscan cooking uses the freshest ingredients of the season for every dish. So, it is hardly surprising that the Tuscan Marinated Ribs Griglia is one of our favorites.
In case you are wondering, Griglia is an Italian word roughly translated for “pork on the grill”. This recipe consists of marinated pork ribs seasoned with rosemary, kosher salt, garlic and other aromatic herbs, and then roasted over low and slow indirect heat without smoke.
You can roast the ribs outdoors using a traditional charcoal grill or opt for an electric indoor grill if the weather outside is not favorable. Whatever choice you make, you can always be sure that Tuscan Marinated Robs Griglia is unquestionably the best pork ribs you’ll ever taste.
But don’t just take our word for it! You have to taste it to believe it. Here’s a detailed recipe on how to make this flavorful Italian cuisine.
Preparation & Cooking Instructions
Preparing the Marinade
15 minutesCooking Time:
Step 1 – Prepare the Salad Dressing
You may opt to buy a bottled Italian marinade, but this will take away the fun from this style of cooking. Tuscan cooking is more fun and exciting when you immerse yourself in the action by preparing the salad dressing from scratch. Moreover, you’ll be able to use all your desired ingredients for the ideal salad dressing combination.
Making traditional Italian marinade is easy, as it only requires less than 15 minutes.
Start by gathering all your ingredients in a bowl, including the red wine vinegar, balsamic vinegar, pressed garlic, sugar, kosher salt, dried basil, dried oregano (if needed, use a dehydrator to dry these ingredients) , ground black pepper, ground coriander, sweet paprika, and vegetable/olive oil, and mix them accordingly.
Transfer the mixture into a bottle and shake well for a few minutes to create the perfect vinaigrette, and then refrigerate the salad for later use.
Step 2 – Cure the Pork Ribs
Curing your pork ribs is optional, but if you want to enjoy great-tasting roasted pork ribs, then we suggest that you brine your meat. We know that curing the meat might take a significant amount of time, but the taste of the final product is always worth the wait.
To cure the meat, pour the marinade and salt into a large ZipLock freezer bag. The amount of salt you will add depends on the weight of the ribs.
Ideally, the salt should be 1% of the total weight of the meat. For instance, if the ribs weigh 3,000 grams, you should dissolve 30 grams of salt in the mixture.
After sealing the bag, shake the mixture until the salt thoroughly dissolves. Then, slice the slab of ribs into two equal halves and add them to the zippered bag.
Place the zippered bag in your freezer and allow the meat to cure for 4 to 6 hours, depending on the thickness of the slabs. Make sure you flip the bag around every 30 minutes to achieve an even brine.
If you prefer not to use the brine, rub the pork ribs with one teaspoon of salt and a drizzle of vegetable oil or olive oil, and then skip to Step 3 below.
Step 3 – Roast and Marinate the Ribs
Preheat your grill to 225-250 degrees Fahrenheit and adjust the temperature using the designated knobs, such that one side of the grill remains unheated.
Heating one side enables you to roast your meat using indirect heat. But this time, no smoke is allowed. You, therefore, need to avoid using wood or smoke pellets, since Tuscan ribs are renowned for their aromatic herb flavors, thus adding smoke will ruin the entire recipe.
Arrange the ribs on a roasting pan or baking sheet, with the meaty side facing up and then place the pan in the grill on the unheated side.
Roast the pork ribs over slow indirect heat for 3 to 5 hours until the surface cracks. Brush the meaty side of the ribs with the vinaigrette marinade every 30 minutes until the meat is ready.
You can test whether the ribs are ready by poking the meaty side using a sharp knife or tong. If the flesh is soft, with no resistance when poked, that means it’s ready.
DO NOT apply more marinade during the last 30 minutes of roasting to prevent any contamination with microorganisms transferred from the meat to the marinade
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Step 4 – Serve
Transfer the meat to a serving plate, cut between the ribs and serve when hot. You may sprinkle a few drops of balsamic vinegar on top and serve with caramelized onions for a mind-blowing taste.
Forget about the fork and knife. Tuscan Marinated Ribs Griglia is best enjoyed when eaten by hand and it goes well with sides such as herbed potato salad, collard greens or crispy corn fritters.
Pork Ribs Have Never Tasted Better!
Tuscan Marinated Ribs Griglia is like any other roasted rib recipes out there. This recipe is for everyone who loves their fresh aromatic herbs as much as they do love their pork. So, if you want to stimulate your taste buds this barbeque weekend, do not hesitate to try out this lip-smacking recipe.