Tuscan Style Ribs (Rosticciana) - Hot & Fast Grilled Ribs - Food Wishes
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Date: 2025-06-28
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Comments and reviews: 13
blackjac5000
I think the reason why the pitmasters disagree with this is because there's a Townsends video that said that American barbecue derives initially from attempts to recreate Indigenous and West African food using local ingredients. Max Miller has two rib recipe videos that don't track with American style as well: one for medieval beef ribs and another for the kind served for a Renaissance-era papal conclave.
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I think the reason why the pitmasters disagree with this is because there's a Townsends video that said that American barbecue derives initially from attempts to recreate Indigenous and West African food using local ingredients. Max Miller has two rib recipe videos that don't track with American style as well: one for medieval beef ribs and another for the kind served for a Renaissance-era papal conclave.
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dayel11
I am from Tuscany and I have to tell you, those looks very good: )
I can tell you that a favourite past time while grilling, which i'm not sure is helping or not, is to make some marinade in a bowl with olive oil, black pepper, garlic and rosemary, then brush it on the ribs while cooking it using a sprig of rosemary as a brush. Makes me feel accomplished ahha.
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I am from Tuscany and I have to tell you, those looks very good: )
I can tell you that a favourite past time while grilling, which i'm not sure is helping or not, is to make some marinade in a bowl with olive oil, black pepper, garlic and rosemary, then brush it on the ribs while cooking it using a sprig of rosemary as a brush. Makes me feel accomplished ahha.
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davidbeneteau5036
Nice! One of my favorites. I add much more rosemary and garlic, and a bit of oil for the marinade. 24 hours. Then I start with hot, then move to the other cooler side of the grill, about 50 minutes. You need to see the bones out. It's from Lucca, Western Tuscany.
Buon appetito!
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Nice! One of my favorites. I add much more rosemary and garlic, and a bit of oil for the marinade. 24 hours. Then I start with hot, then move to the other cooler side of the grill, about 50 minutes. You need to see the bones out. It's from Lucca, Western Tuscany.
Buon appetito!
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FalkRaegos
I lived in Tuscany since I was born and seeing Rosticciana being brought to light is exciting!
Citronette isn't very classic for rosticciana, we prefer a more simple approach of eating them as is, but i'd be lying if I didn't enjoy them with delicious tangy Wasakaka.
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I lived in Tuscany since I was born and seeing Rosticciana being brought to light is exciting!
Citronette isn't very classic for rosticciana, we prefer a more simple approach of eating them as is, but i'd be lying if I didn't enjoy them with delicious tangy Wasakaka.
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RickWalker-e6o
Two things, Chef. The grill is the same style as Father used(In the 50/60s- when got Kingsford it the local Ford deal ship. Making an imulsion, sic, ina mortar. Gonna try this next rib dinner. Many Thanks! Walker
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Two things, Chef. The grill is the same style as Father used(In the 50/60s- when got Kingsford it the local Ford deal ship. Making an imulsion, sic, ina mortar. Gonna try this next rib dinner. Many Thanks! Walker
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nickbrough8335
Interestingly, this (or something similar from a marinade point of view) is how most Europeans cook ribs (lamb as well as pork. You can cook them under the grill as well as bbq
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Interestingly, this (or something similar from a marinade point of view) is how most Europeans cook ribs (lamb as well as pork. You can cook them under the grill as well as bbq
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NeganSmith-bb1fr
What a gorgeous blend of spices and flavours, so many sharp and tangy tastes, yet perfectly complimenting eachother and the rich meat! Awesome
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What a gorgeous blend of spices and flavours, so many sharp and tangy tastes, yet perfectly complimenting eachother and the rich meat! Awesome
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sawyerstudio
One of my absolute favorite things is Chef John synchronicity. I find a rack of ribs on clearance, and now I know exactly what to do with them.
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One of my absolute favorite things is Chef John synchronicity. I find a rack of ribs on clearance, and now I know exactly what to do with them.
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alexhurst3986
I mean you are after all the crescendo of your rib innuendo. So after you finish off loud, you're ready to dive into this amazing meat.
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I mean you are after all the crescendo of your rib innuendo. So after you finish off loud, you're ready to dive into this amazing meat.
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marct9942
I grew up with this recipe. I still cook them like this. So while everyone is sitting around for hours and saucing it up. I'm munching away
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I grew up with this recipe. I still cook them like this. So while everyone is sitting around for hours and saucing it up. I'm munching away
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MrWayneJohn1
Dang, those really look amazingly tasty. I have ribs in the freezer just waiting to be grilled, so will have to give this method a try.
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Dang, those really look amazingly tasty. I have ribs in the freezer just waiting to be grilled, so will have to give this method a try.
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gcarson19
Your grill is a hilarious troll on the multi-thousand dollar units out there. I just bought one today and plan to use the hell out of it.
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Your grill is a hilarious troll on the multi-thousand dollar units out there. I just bought one today and plan to use the hell out of it.
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riktodar2304
Hey Chef, what happened to that Green Chili Rice Salad recipe you promised at the end of the Filipino Style Barbecue Chicken video
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Hey Chef, what happened to that Green Chili Rice Salad recipe you promised at the end of the Filipino Style Barbecue Chicken video
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