Rosticciana (tuscan grilled pork ribs)
Pork second courses
Grill
This is a classic Tuscan way to serve ribs—simply seasoned, with just a hint of rosemary and garlic, and grilled over charcoal, preferably. It's usually part of a larger platter of mixed grilled things—chicken pieces, fennel sausages, some steak. You'd serve it with sides like roast potatoes, cannellini beans with olive oil, or a simple green salad. <br /> <br />Brining the meat before cooking is not a traditional preparation but it does season the meat very nicely and it also makes it juicier. I'd highly recommend it, but if you don't have the time or aren't organised far enough in advance (ideally you need 18-24 hours, but even 12 is okay), or you don't have scales (get some, look at all the fun things you can do if you have them!), then simply proceed with Step 2 without the brine. <br /> <br />This recipe is adapted from my cookbook, Florentine (published by Hardie Grant Books), which is about the traditional cuisine of Florence.
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