Maremma Tuscan Spareribs Recipes

MAREMMA TUSCAN SPARERIBS

From Chef Ceasare of Maremma Tuscan Trattoria restaurant. His description of the ribs -which are a plan ahead recipe: "I received lots of good reviews when Beppe opened, but I only saved one, where the critic poked fun at me for serving inauthentic Tuscan food. I laugh now, but at the time it drove me crazy, especially her "proof" that there's no fish in Tuscany and no cowboys who'd eat my "Tuscan spareribs." Putting aside our miles of coastline and towns like Forte di Marmi and Viareggio (she'd obviously never left her hotel when she visited Florence), it was the cowboy reference that got me the most worked up. Granted, Americans might think of cowboys as beef - not pork - eaters. But we not only have cowboys in the Maremma - the famous butteri - when Buffalo Bill competed against them in a traveling rodeo show, he lost. Of course, you won't find a recipe for ribs this way in any Italian cookbook. They are, however, quintessentially Tuscan for me, braised alla cacciatora, or hunter's style, in a spicy tomato sauce. You also won't find broccoli rabe in Tuscany, but that's what I serve with my "inauthentic" ribs, because I like the way it compliments the smoky spiciness of the meat. This is definitely a plan-ahead dish. The spareribs need to marinate with the dry rub overnight. Plus I think they taste better if you cook them a day or two in advance and keep them in the refrigerator until the time you want to serve them."

Provided by MarraMamba

Categories Pork

Time 3h30m

Yield 6 serving(s)

Number Of Ingredients 14

Maremma Tuscan Spareribs image

Steps:

Ribs:
Combine the minced garlic, sage, rosemary, salt, black pepper, and 1 tablespoon crushed red pepper. Rub the spareribs well with this mixture and let them marinate, wrapped in plastic, at least 24 hours or up to 48 hours, in the refrigerator.
Preheat the oven to 375 degrees F.
Coat a large baking pan with 1/4 cup of the olive oil and lay the ribs in the pan. Roast stirring, every 20 minutes. After an hour, turn the ribs over and roast 1 hour more. Check the ribs periodically; if the bottom of the pan starts to burn, add a little water. Can be done ahead 24-48 hours.
Sauce:.
Coat a large skillet with the remaining 3 tablespoons olive oil. Add the sliced garlic and remaining 2 teaspoons crushed red pepper and sauté over medium heat until the garlic begins to color. Add the tomatoes, Worcestershire sauce, and pepper sauce. Add 1 1/2 cups water and bring the tomato sauce to a simmer. Cook for 30 minutes. Taste for seasoning and set aside.
When the ribs have browned on both sides, remove them from the pan and drain off any excess fat. Return the ribs to the pan, adding the wine and the tomato sauce. Cover the pan with foil and braise the ribs for 40 minutes. Remove the foil and roast an additional 20 minutes. Serve immediately.

Nutrition Facts : Calories 1683.8, Fat 140.2, SaturatedFat 42.2, Cholesterol 424.1, Sodium 3094.4, Carbohydrate 11.1, Fiber 2.2, Sugar 4.5, Protein 83.8

Ingredients

1/4 cup garlic, minced plus
2 garlic cloves, sliced
1/4 cup fresh sage leaf, finely chopped
1/4 cup fresh rosemary, finely chopped
2 tablespoons salt
1 tablespoon fresh ground black pepper
1 tablespoon crushed red pepper flakes
2 teaspoons crushed red pepper flakes
7 lbs pork spareribs
7 tablespoons extra virgin olive oil
3 1/2 cups canned whole tomatoes, crushed (You can use canned crushed tomatoes, but I think the whole ones are less acidic and of higher qualit)
1 1/2 tablespoons Worcestershire sauce
1 1/2 tablespoons hot pepper sauce (like Tabasco)
1 cup dry white wine

TUSCAN RIBS

No grill needed for these succulent baby back ribs! They're rubbed with hot paprika, fennel seeds, and fresh herbs, then roasted, broiled, and finished with a garlicky white-balsamic glaze.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Time 3h20m

Number Of Ingredients 11

Tuscan Ribs image

Steps:

Line a baking sheet with parchment-lined foil. Stir together oil, 4 teaspoons salt, 1 teaspoon pepper, paprika, fennel seeds, sage, thyme, and rosemary. Rub mixture all over ribs. Cover; let stand at least 1 hour, or refrigerate up to overnight.
Preheat oven to 325 degrees. Roast ribs, uncovered, until meat is tender, 2 hours. (Ribs can be allowed to cool completely at this point and stored, covered, in refrigerator up to 3 days.) Switch oven to broil, with a rack 6 inches from heating element. Stir together vinegar and garlic; season with salt and pepper. Brush ribs with half of glaze. Broil until crisp, 1 to 2 minutes. Brush with remaining glaze, if desired. Cut into pieces and serve, alongside potato salad.

Ingredients

1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
2 teaspoons hot paprika
4 teaspoons fennel seeds
2 teaspoons chopped fresh sage leaves
2 teaspoons chopped fresh thyme leaves
2 tablespoons chopped fresh rosemary leaves
3 racks baby back ribs (each about 1 3/4 pounds), membranes removed
1/4 cup white balsamic vinegar
1 small clove garlic, grated (1/4 teaspoon)
Balsamic Potato Salad, for serving

TUSCAN-STYLE SLOW ROASTED SPARERIBS WITH BALSAMIC GLAZE

These fantastic ribs are slow roasted in the oven so we can have delicious ribs anytime of the year! The rub is wonderful and the ribs are tender yet have a crisp finish with a balsamic glaze. This is adapted from Bruce Aidells's Complete Book of Pork Cookbook. You may need more of the balsamic vinegar, use your judgement. Cooking time does not include the rub setting time. I think they are much better when you let them set overnight. Hope you enjoy as much as we do!

Provided by Scoutie

Categories Pork

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 12

Tuscan-Style Slow Roasted Spareribs With Balsamic Glaze image

Steps:

In a small bowl, combine the olive oil, rosemary, kosher salt, black pepper, sage, thyme, paprika, crushed red pepper, coriander and allspice. Rub the spice paste all over the spareribs and let stand at room temperature for 2 hours or refrigerate overnight.
Preheat the oven to 325°. Arrange the ribs on a large, rimmed baking sheet or roasting pan, meaty side up. Roast the ribs for 2 hours, or until tender.
Preheat the broiler. Brush the meaty side of the ribs with the balsamic vinegar and broil 6 inches from the heat until browned, about 2 minutes. Let stand for 5 minutes, then cut between the ribs and serve.

Nutrition Facts : Calories 1344.2, Fat 111.8, SaturatedFat 41.2, Cholesterol 353.8, Sodium 2090, Carbohydrate 1.5, Fiber 0.8, Sugar 0.1, Protein 77.8

Ingredients

2 tablespoons extra virgin olive oil
2 tablespoons chopped rosemary
1 1/2 tablespoons kosher salt
2 teaspoons fresh ground black pepper
2 teaspoons chopped sage
2 teaspoons chopped thyme
2 teaspoons sweet paprika
1 teaspoon crushed red pepper flakes
1 teaspoon ground coriander
1/2 teaspoon ground allspice
6 lbs pork spareribs
3 tablespoons balsamic vinegar, preferably one aged for at least 5 years

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TUSCAN-STYLE SPARERIBS WITH BALSAMIC GLAZE RECIPE

Web Dec 6, 2013 Preheat the oven to 325°. Arrange the ribs on a large, rimmed baking sheet or roasting pan, meaty side up. Roast the ribs for 2 …
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In a small bowl, combine the olive oil, rosemary, kosher salt, fennel, black pepper, sage, thyme, paprika, crushed red pepper, coriander and allspice. Rub the spice paste all over the spareribs and let stand at room temperature for 2 hours or refrigerate overnight.
Preheat the oven to 325°. Arrange the ribs on a large, rimmed baking sheet or roasting pan, meaty side up. Roast the ribs for 2 hours, or until tender.
Preheat the broiler. Brush the meaty side of the ribs with the balsamic vinegar and broil 6 inches from the heat until browned, about 2 minutes. Let stand for 5 minutes, then cut between the ribs and serve.

Maremma Tuscan Spareribs Recipes

MAREMMA TUSCAN SPARERIBS

TUSCAN RIBS

No grill needed for these succulent baby back ribs! They're rubbed with hot paprika, fennel seeds, and fresh herbs, then roasted, broiled, and finished with a garlicky white-balsamic glaze.

TUSCAN-STYLE SLOW ROASTED SPARERIBS WITH BALSAMIC GLAZE

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