TUSCAN RIBS
No grill needed for these succulent baby back ribs! They're rubbed with hot paprika, fennel seeds, and fresh herbs, then roasted, broiled, and finished with a garlicky white-balsamic glaze.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 3h20m
Number Of Ingredients 11
Steps:
- Line a baking sheet with parchment-lined foil. Stir together oil, 4 teaspoons salt, 1 teaspoon pepper, paprika, fennel seeds, sage, thyme, and rosemary. Rub mixture all over ribs. Cover; let stand at least 1 hour, or refrigerate up to overnight.
- Preheat oven to 325 degrees. Roast ribs, uncovered, until meat is tender, 2 hours. (Ribs can be allowed to cool completely at this point and stored, covered, in refrigerator up to 3 days.) Switch oven to broil, with a rack 6 inches from heating element. Stir together vinegar and garlic; season with salt and pepper. Brush ribs with half of glaze. Broil until crisp, 1 to 2 minutes. Brush with remaining glaze, if desired. Cut into pieces and serve, alongside potato salad.
TUSCAN-STYLE SLOW ROASTED SPARERIBS WITH BALSAMIC GLAZE
These fantastic ribs are slow roasted in the oven so we can have delicious ribs anytime of the year! The rub is wonderful and the ribs are tender yet have a crisp finish with a balsamic glaze. This is adapted from Bruce Aidells's Complete Book of Pork Cookbook. You may need more of the balsamic vinegar, use your judgement. Cooking time does not include the rub setting time. I think they are much better when you let them set overnight. Hope you enjoy as much as we do!
Provided by Scoutie
Categories Pork
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, combine the olive oil, rosemary, kosher salt, black pepper, sage, thyme, paprika, crushed red pepper, coriander and allspice. Rub the spice paste all over the spareribs and let stand at room temperature for 2 hours or refrigerate overnight.
- Preheat the oven to 325°. Arrange the ribs on a large, rimmed baking sheet or roasting pan, meaty side up. Roast the ribs for 2 hours, or until tender.
- Preheat the broiler. Brush the meaty side of the ribs with the balsamic vinegar and broil 6 inches from the heat until browned, about 2 minutes. Let stand for 5 minutes, then cut between the ribs and serve.
Nutrition Facts : Calories 1344.2, Fat 111.8, SaturatedFat 41.2, Cholesterol 353.8, Sodium 2090, Carbohydrate 1.5, Fiber 0.8, Sugar 0.1, Protein 77.8
MAREMMA TUSCAN SPARERIBS
From Chef Ceasare of Maremma Tuscan Trattoria restaurant. His description of the ribs -which are a plan ahead recipe: "I received lots of good reviews when Beppe opened, but I only saved one, where the critic poked fun at me for serving inauthentic Tuscan food. I laugh now, but at the time it drove me crazy, especially her "proof" that there's no fish in Tuscany and no cowboys who'd eat my "Tuscan spareribs." Putting aside our miles of coastline and towns like Forte di Marmi and Viareggio (she'd obviously never left her hotel when she visited Florence), it was the cowboy reference that got me the most worked up. Granted, Americans might think of cowboys as beef - not pork - eaters. But we not only have cowboys in the Maremma - the famous butteri - when Buffalo Bill competed against them in a traveling rodeo show, he lost. Of course, you won't find a recipe for ribs this way in any Italian cookbook. They are, however, quintessentially Tuscan for me, braised alla cacciatora, or hunter's style, in a spicy tomato sauce. You also won't find broccoli rabe in Tuscany, but that's what I serve with my "inauthentic" ribs, because I like the way it compliments the smoky spiciness of the meat. This is definitely a plan-ahead dish. The spareribs need to marinate with the dry rub overnight. Plus I think they taste better if you cook them a day or two in advance and keep them in the refrigerator until the time you want to serve them."
Provided by MarraMamba
Categories Pork
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Ribs:
- Combine the minced garlic, sage, rosemary, salt, black pepper, and 1 tablespoon crushed red pepper. Rub the spareribs well with this mixture and let them marinate, wrapped in plastic, at least 24 hours or up to 48 hours, in the refrigerator.
- Preheat the oven to 375 degrees F.
- Coat a large baking pan with 1/4 cup of the olive oil and lay the ribs in the pan. Roast stirring, every 20 minutes. After an hour, turn the ribs over and roast 1 hour more. Check the ribs periodically; if the bottom of the pan starts to burn, add a little water. Can be done ahead 24-48 hours.
- Sauce:.
- Coat a large skillet with the remaining 3 tablespoons olive oil. Add the sliced garlic and remaining 2 teaspoons crushed red pepper and sauté over medium heat until the garlic begins to color. Add the tomatoes, Worcestershire sauce, and pepper sauce. Add 1 1/2 cups water and bring the tomato sauce to a simmer. Cook for 30 minutes. Taste for seasoning and set aside.
- When the ribs have browned on both sides, remove them from the pan and drain off any excess fat. Return the ribs to the pan, adding the wine and the tomato sauce. Cover the pan with foil and braise the ribs for 40 minutes. Remove the foil and roast an additional 20 minutes. Serve immediately.
Nutrition Facts : Calories 1683.8, Fat 140.2, SaturatedFat 42.2, Cholesterol 424.1, Sodium 3094.4, Carbohydrate 11.1, Fiber 2.2, Sugar 4.5, Protein 83.8
PEPOSA DELL'IMPRUNETA (TUSCAN BLACK PEPPER BEEF)
The story goes that terracotta tile workers in Impruneta, Tuscany, would place this stew into clay pots and cook it in their still-hot kilns overnight where it would be ready in the morning. They used a lot of pepper because the meat was not always top quality. The amount of pepper is up to you--I used a ridiculous amount, but even so it wasn't overpowering.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 3h40m
Yield 6
Number Of Ingredients 11
Steps:
- Place meat in a large mixing bowl. Sprinkle all sides generously with 1 tablespoon kosher salt.
- Place chopped garlic and a pinch of salt in a mortar and mash with pestle until pastelike. Add tomato paste; mash until blended. Transfer mixture into bowl with beef and rub onto all sides of meat. Add crushed peppercorns and ground pepper. Distribute evenly over all sides of beef. Transfer to a deep skillet or Dutch oven bone side down. Tuck sage leaves, rosemary, and dry bay leaves between pieces of meat. Carefully add wine along the side of the pan to avoid washing over the top of the meat.
- Place pan over high heat and bring to a simmer; reduce heat to low. Cover tightly. Cook until meat is fork tender, turning pieces every 30 minutes or so, about 3 1/2 hours. Transfer pieces of meat to a warm bowl.
- Increase heat to high and bring braising liquid to a boil. Simmer until liquid is reduced by about half or until slightly thickened, 8 to 10 minutes. Remove bones from meat.
- When sauce is thickened, transfer meat back to skillet. Reduce heat to medium-low and spoon sauce over meat. Cook until until heated through, about 5 minutes.
Nutrition Facts : Calories 654.6 calories, Carbohydrate 5.1 g, Cholesterol 116.2 mg, Fat 52.1 g, Fiber 1 g, Protein 27.5 g, SaturatedFat 22.1 g, Sodium 1074.9 mg, Sugar 0.4 g
More about "tuscan spare ribs food"
ROSTICCIANA – TUSCAN PORK RIBS WITH ROSEMARY RECIPE
From greatitalianchefs.com
Category MainTotal Time 2 hrs 30 minsEstimated Reading Time 2 mins
HOW TO MAKE ROSTICCIANA (TUSCAN GRILLED PORK RIBS) …
From youtube.com
Author America's Test KitchenViews 25.9K
BEST ROSTICCIANA RECIPE - HOW TO MAKE TUSCAN …
From food52.com
Cuisine TuscanCategory EntreeServings 4
FOOD COOK SHARE: TUSCAN SPARE RIBS - YOUTUBE
From youtube.com
ROSTICCIANA (TUSCAN GRILLED PORK RIBS) - AMERICA'S TEST …
From americastestkitchen.com
TUSCAN GRILLED PORK RIBS | COOK'S ILLUSTRATED
From americastestkitchen.com
TUSCAN-STYLE PORK SPARERIBS RECIPE | JAMES BEARD …
From jamesbeard.org
TUSCAN-STYLE SPARERIBS WITH BALSAMIC GLAZE - RIB RECIPES - DELISH
From delish.com
TUSCAN PORK SPARERIBS (COSTINE) RECIPE | WEGMANS
From shop.wegmans.com
TUSCAN STYLE BAKED BBQ PORK SPARE RIBS - WINE4FOOD
From wine4food.com
PAN-FRIED TUSCAN PORK RIBS WITH ROSEMARY | MAMABLIP
From mamablip.com
INSTANT POT TUSCAN PORK RIBS (WITH ROSEMARY, FENNEL, AND GARLIC)
From dadcooksdinner.com
TUSCAN BALSAMIC SPARE RIBS — MARK HELLA COOKS
From markhellacooks.com
TUSCAN SPARE RIBS RECIPE - PITMASTER CLUB
From pitmaster.amazingribs.com
TUSCAN-STYLE SPARERIBS WITH BALSAMIC GLAZE RECIPE | LITEHOUSE
From litehousefoods.com
TUSCAN-STYLE GRILLED RIBS - WEEKEND AT THE COTTAGE
From weekendatthecottage.com
TUSCAN PRIME RIB RECIPE - ALL THINGS BARBECUE
From atbbq.com
TUSCAN-STYLE SPARE RIBS WITH BALSAMIC GLAZE RECIPE
From recipes.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love