Grilled Pork Ribs Florentine Style Rostinciana Food

GRILLED PORK RIBS FLORENTINE STYLE (ROSTINCIANA)

Steps:

• Chop the garlic and rosemary together (you can use dried if you must) and stir together with some salt (I use coarse salt for this step)and the 1 Tbsp olive oil.
• Rub the mixture over the ribs.
• Grill over medium-hot coals for 8-10 minutes per side, or until fully cooked (they will get nice and crisp).
• Meanwhile dissolve 1/2 tsp of salt (use fine ground for this) in the vinegar in a large salad bowl.
• Drizzle in the olive oil while whisking.
• Add the greens, cucumber and tomatoes.
• Toss well.
• Place the salad on a serving plate and arrange the ribs on top.
• The salad should wilt gently.
• Serve at once.

CHERRY-GLAZED GRILLED PORK RIBS

Steps:

• Simmer flat cherry cola until reduced to 1-1/2 cups (about 45 minutes).
• Add next 5 ingredients.
• Simmer until reduced to about 2-1/2 cups.
• Put in large bowl, cover, and refrigerate.
• (Can be done up to 1 week ahead.) Preheat oven to 325.
• Place oven racks in upper and lower thirds of oven.
• Salt& pepper spare ribs.
• Wrap each rack of ribs tightly in heavy-duty foil, sealing well.
• Put each rack on a rimmed baking sheet.
• Place each sheet on rack in oven.
• Bake until tender, switching racks midway, about 2 hours total.
• Remove from oven.
• Allow to cool a bit.
• Drain drippings from foil.
• Wrap up in foil again and refrigerate.
• (Can be done 1 day ahead. Remove from refrigerator about 1 hour before proceeding.) Reserve 1 cup of glaze from large bowl; set aside.
• Cut racks into individual ribs and add to large bowl of glaze.
• Toss to coat.
• (It's kind of hard to toss; I just painted the ribs using a BBQ brush.) Put ribs on medium charcoal grill for about 5-10 minutes, turning often so they won't burn.
• Serve, passing extra glaze.