Pork Rib Rosticciana from the Wood Fired Oven

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil offers a healthier fat profile.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice provides sweetness without alcohol.

pork ribs

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are leaner and more affordable.

fresh rosemary

🥗Healthier: dried rosemary

💰Cheaper: thyme

Thyme is a common herb that can replace rosemary.

Prepare the dry rub by adding 2 tablespoons of fennel seeds, 1 tablespoon of fenugreek, 1 tablespoon of dried orange peel, and 1 tablespoon of black peppercorns to a skillet.

Toast the spices in the oven until fragrant, then let them cool.

Once cooled, add 2 teaspoons of dried thyme and 1 teaspoon of salt to the toasted spices and grind them into a powder.

Trim and clean the two racks of ribs, removing the silver skin or membrane from the underside using a blunt knife and paper towel.

Remove excess meat and fat from the ribs, square up the racks, and cut each rack in half for better presentation.

Soak the ribs in an ice cold brine made of 1 tablespoon of salt per liter of water, covering the ribs and adding ice cubes. Let them sit for about 6 hours in the refrigerator.

After brining, pat the ribs completely dry.

Sprinkle the prepared dry rub on both sides of the ribs, ensuring to cover the edges and ends. Cover and let marinate in the refrigerator for around 4 hours.

Prepare the wood-fired oven by placing the fire to the side and ensuring the temperature is around 400°F (200°C).

Place the grill opposite the fire and add embers underneath it.

Once the grill is hot, place the ribs on it and cook for about 20 to 25 minutes, rotating the grill halfway through and turning the racks over.

Check the internal temperature of the meat between the bones, aiming for 190°F to 205°F (88°C to 96°C).

After cooking, cover the ribs and let them rest for around 10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level: