Rosemary and Fennel Pork Ribs (Rosticciana) | Christopher Kimball’s Milk Street

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Tuscan-inspired roasted ribs stay tender thanks to an American barbecue technique

Rosemary and Fennel Pork Ribs (Rosticciana)

3½ hours 15 minutes active

Rosemary and Fennel Pork Ribs (Rosticciana)

In Tuscany, rosticciana is cooked on a grill and served with other meats, such and steak and sausage. We chose to focus on just the ribs and brought the recipe indoors so we could use the oven to create just the right moist environment for yielding ultratender and perfectly browned ribs. The seasonings are simple, so for the fullest, richest flavor, it's best to pulverize your own fennel seeds in a spice grinder. If convenience is key and you can find ground fennel seed at the grocery store, use the same amount as called for (1 tablespoon). The start-to-finish time for this recipe may be long, but the hands-on cooking is minimal. These ribs are delicious as is, or drizzle with lemon juice and fruity olive oil, if desired.

4

Servings

Tip

Don't substitute baby back ribs for the St. Louis spareribs. Baby backs are smaller and leaner and will end up overdone. St. Louis–style ribs are spareribs that are trimmed of excess meat and cartilage, so the racks have a neat rectangular shape. And don't be tempted to open the oven during the cooking time; leaving the oven closed traps steam, keeping the ribs moist and tender.

3½ hours

15 minutes active

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