If you think cooking ribs always means slow and low, get ready to change your mind. This Tuscan style ribs recipe, inspired by the classic Italian rosticciana, offers a delicious alternative: hot and fast grilling that delivers tender, flavorful ribs in just about 30 minutes. Perfect for anyone looking for easy recipes that pack a punch, this method skips the traditional long hours and instead embraces quick, high-heat cooking. Let’s dive into how to make these amazing ribs with a fragrant fennel and rosemary rub, finished with a bright, garlicky citronette.
Step 1: Preparing the Aromatic Herb Rub
The magic starts with a simple but flavorful rub. Begin by coarsely grinding whole fennel seeds in a mortar and pestle until they release their sweet, anise-like aroma. Then add a generous pinch of fresh rosemary and bruise the needles lightly to activate their oils and mix them with the fennel.
Next, season the mixture with kosher salt, freshly ground black pepper, chili flakes for a bit of heat, and garlic powder for depth. Stir everything together with a small wooden spoon until well combined. This rub will give the ribs their signature Tuscan flavor and a lovely rustic texture.
Step 2: Cutting and Seasoning the Ribs
Instead of cooking the ribs whole, this recipe calls for cutting the rack into individual ribs before seasoning. Use a rack of Saint Louis style ribs or baby backs if preferred. Turn the rack bone side up and carefully slice between each bone, feeling with your knife to avoid cutting into bone.
Once cut, make a few shallow slashes on the bone side to break up the membrane. Trim off any excess fat for a cleaner bite. Then, press the ribs tightly together and sprinkle about one-third of your rub onto the bone side, pressing it firmly into the meat.
Flip the ribs over, press them together again, and apply the remaining rub evenly over the top. To marinate, stack half the ribs on top of the other half and seal them inside a zip-top bag or wrap tightly in plastic or parchment. Refrigerate for at least 4 hours or overnight for even more flavor infusion.
Step 3: Making the Bright and Garlicky Citronette
While the ribs marinate, prepare the citronette—a lemony, garlicky vinaigrette that perfectly complements the smoky ribs. In the same unwashed mortar, mash sliced garlic with a pinch of salt until finely crushed. Add a pinch of rosemary and the juice of one lemon.
Next, add twice the amount of olive oil as lemon juice, following the classic vinaigrette ratio. Stir well with the pestle or a small spoon. For a more emulsified dressing, whisk it before serving, but the rustic texture works beautifully too.
Step 4: Grilling the Ribs Hot and Fast
When ready to cook, prepare your grill with mesquite charcoal or your preferred fuel until it’s glowing white and hot. Place the ribs on the grill bone side up, spacing them evenly. Cover the grill with vents open and cook for about 4 minutes to develop a beautiful brown crust.
Flip the ribs over, cover, and cook the other side for another 4 minutes. This quick, high-heat grilling approach gives you gorgeous rusty red ribs in about 20 to 30 minutes—much faster than traditional slow-cooked ribs.
After both main sides have cooked, stand the ribs on their edges and grill each side for 2 to 3 minutes, flipping back and forth to cook evenly all around. Keep the grill covered except when flipping, and adjust the vents to control the temperature slightly.
Smaller pieces will finish faster, so feel free to remove them as they reach the ideal doneness. The target internal temperature is 180 to 185°F in the thickest part near the bone, ensuring meat that’s tender but not falling off the bone—perfect for biting off cleanly.
Step 5: Resting, Serving, and Enjoying
Once grilled, let the ribs rest for at least 5 minutes to allow the juices to redistribute. Then transfer them to a serving platter—ideally a beautiful Tuscan marble slab for presentation—and drizzle generously with the garlicky lemon citronette.
Start with what looks like the driest or toughest piece to make sure the flavor and texture are spot on. If it passes the test (and it will!), move on to the juicier, meatier ribs. While the meat isn’t fall-off-the-bone tender, it offers a wonderfully addictive chewiness and intense flavor that’s well worth it.
For those who want a little extra brightness, serve with fresh lemon wedges to squeeze over the ribs, cutting through the richness beautifully.
Why Choose Hot and Fast Over Low and Slow?
This recipe proves that traditional barbecue wisdom isn’t the only way to cook ribs. While many swear by low and slow, the hot and fast method offers a memorable change of pace, delivering ribs that are intensely flavorful, beautifully caramelized, and ready in a fraction of the time.
If you’re looking for easy recipes that impress, this Tuscan style ribs recipe is a must-try. The combination of aromatic fennel and rosemary, quick grilling, and bright lemon-garlic dressing makes for a dish that will delight your taste buds and your guests.
For the full ingredient list, printable recipe, and more details, check out the links below and get ready to enjoy ribs like never before!
Tuscan Style Ribs: A Hot & Fast Grilled Rib Recipe for Easy Cooking. There are any Tuscan Style Ribs: A Hot & Fast Grilled Rib Recipe for Easy Cooking in here.
