Pork , Pork Ribs , rosemary , garlic
Best for: A slow afternoon of ribs, Italian style — herbs and lemon instead of sweet sauce.
Italian costine skip the sticky barbecue sauce: ribs are rubbed with rosemary, fennel seed, garlic, and chile, cooked low over indirect heat until tender, then cut apart and finished with lemon and olive oil. It is ribs as a trattoria would serve them.
Grill: Indirect heat; 275°F, then a brief direct finish. Equipment: Covered grill, small bowl, brush, instant-read thermometer.
Ingredients
Rest: 15 minutes. Total: 3 hours 30 minutes.
Ribs and rub
- 2 racks pork spare ribs or baby back ribs, about 4 lb total, membrane removed
- 1 tablespoon fennel seeds, lightly crushed
- 1 tablespoon chopped fresh rosemary
- 2 teaspoons garlic powder
- 1 teaspoon red pepper flakes
- 2 teaspoons fine table salt
- 1 teaspoon black pepper
To finish
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 lemon, cut into wedges
Directions
Stir the fennel seeds, rosemary, garlic powder, red pepper flakes, salt, and black pepper together. Rub the mixture over both sides of the ribs and let them stand at room temperature while the grill heats.
Heat the grill for indirect cooking at 275°F. Set the ribs bone-side down over indirect heat, close the lid, and cook for 2 hours.
Continue cooking until the ribs are probe-tender, about 195°F, and the meat has pulled back from the bone ends, about 1 hour more.
Move the ribs over direct medium heat for 2 to 3 minutes per side to set the crust and char the edges lightly.
Rest the ribs for 15 minutes. Whisk the olive oil and lemon juice together and brush it over the ribs.
Cut between the bones into individual ribs and serve with lemon wedges.
Grilling tip: No foil and no sauce — the herb crust and the lemon finish are the whole identity of these ribs.
