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Rosemary and Fennel Pork Ribs (Rosticciana)

Rosemary and Fennel Pork Ribs (Rosticciana)

By Diane UngerDecember 18, 2019

  • Makes
    4 servings
  • Cook Time
    3½ hours
  • Active time plus cooling
    15 minutes active
  • Rating

In Tuscany, rosticciana is cooked on a grill and served with other meats, such as steak and sausage. We chose to focus on just the ribs and brought the recipe indoors so we could use the oven to create just the right moist environment for yielding ultratender and perfectly browned ribs. The seasonings are simple, so for the fullest, richest flavor, it's best to pulverize your own fennel seeds in a spice grinder. If convenience is key and you can find ground fennel seed at the grocery store, use the same amount as called for (1 tablespoon). The start-to-finish time for this recipe may be long, but the hands-on cooking is minimal. These ribs are delicious as is, or drizzle with lemon juice and fruity olive oil, if desired.

Tip

Don't substitute baby back ribs for the St. Louis spareribs. Baby backs are smaller and leaner and will end up overdone. St. Louis–style ribs are spareribs that are trimmed of excess meat and cartilage, so the racks have a neat rectangular shape. And don't be tempted to open the oven during the cooking time; leaving the oven closed traps steam, keeping the ribs moist and tender.

Ingredients

  • Kosher salt and ground black pepper

  • 2

    tablespoons packed light brown sugar

  • 1

    tablespoon fennel seeds, ground

  • 1

    teaspoon red pepper flakes

  • 1

    teaspoon granulated garlic

  • 4

    teaspoons minced fresh rosemary

  • 2

    2½- to 3-pound racks St. Louis–style pork spareribs

Step 1

Heat the oven to 325°F with a rack in the middle position. Set a wire rack in a rimmed baking sheet. In a small bowl, combine 2 tablespoons salt, 1 tablespoon black pepper, the sugar, ground fennel, pepper flakes, garlic and 4 teaspoons of rosemary.

Rub the mixture between your fingertips until well combined and the rosemary is fragrant. Sprinkle evenly over both sides of the racks of ribs, then thoroughly rub it in.

Step 2

Place the ribs meaty side up on the prepared baking sheet. Transfer to the oven, then pour 3 cups water into the baking sheet.

Bake until well browned and a skewer inserted between the bones meets no resistance, 2 to 2½ hours.

Transfer the rib racks to a cutting board and let rest for 20 minutes. Cut the ribs between the bones and transfer to a platter.

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