Maremma Tuscan Spareribs
Transport your taste buds to the rustic heart of Tuscany with these Maremma Tuscan Spareribs, a succulent celebration of bold Mediterranean flavors. Marinated in a fragrant blend of fresh rosemary, sage, garlic, and dry red wine, these pork spareribs are infused with earthy, herbal notes and a hint of spice from optional red pepper flakes. Slowly grilled over indirect heat, they achieve tender, fall-off-the-bone perfection, while basting with the deeply aromatic marinade builds an irresistible crust. Finished with a squeeze of fresh lemon juice for a zesty burst, these spareribs are a true Tuscan classic. Perfect for backyard cookouts or intimate family dinners, this dish is a flavorful reminder of simple cooking done right.
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Recipe Information
Ingredients
- 2 kg Pork spareribs
- 4 sprigs Fresh rosemary
- 10 leaves Fresh sage leaves
- 6 Garlic cloves
- 250 ml Dry red wine
- 3 tbsp Extra virgin olive oil
- 1 tbsp Salt
- 2 tsp Ground black pepper
- 0.5 tsp Red pepper flakes (optional)
- 1 Lemon
Instructions
1. Prepare the marinade: Chop the rosemary, sage, and garlic finely. In a large bowl, combine the herbs and garlic with the red wine, olive oil, salt, black pepper, and red pepper flakes, if using. Mix well.
2. Marinate the ribs: Place the pork spareribs in a large non-metallic container or resealable plastic bag. Pour the marinade over the ribs, ensuring they are fully coated. Cover the container or seal the bag, and let the ribs marinate in the refrigerator for at least 4 hours, preferably overnight.
3. Preheat the grill: Prepare an outdoor grill for indirect cooking and heat it to medium-high. If using a charcoal grill, arrange the coals to one side to create a cooler zone for indirect cooking.
4. Remove excess marinade: Take the ribs out of the marinade and let any excess liquid drip off. Reserve the marinade for basting (you’ll need to boil it later to make it safe for use).
5. Grill the ribs: Place the ribs on the cooler side of the grill (indirect heat), bone side down. Close the lid and cook for about 90 minutes, turning occasionally. Maintain the grill heat at medium for even cooking.
6. Boil the marinade: While the ribs are cooking, pour the reserved marinade into a small saucepan. Bring it to a rolling boil for at least 5 minutes to ensure it is safe to use as a basting sauce.
7. Baste the ribs: During the last 30 minutes of cooking, brush the ribs with the boiled marinade every 10 minutes to build a flavorful crust.
8. Check for doneness: The ribs are done when the internal temperature reaches 75°C (165°F) and the meat pulls away easily from the bone. If you prefer a slightly crispier texture, move the ribs to direct heat for the final 5-10 minutes of cooking.
9. Rest and serve: Remove the ribs from the grill and let them rest for 10 minutes. Squeeze fresh lemon juice over the ribs for a bright finishing touch, then cut into individual portions and serve warm.
Nutrition Facts
Calories |
8579 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 746.9 g | 958% | |
| Saturated Fat | 264.1 g | 1321% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 2100 mg | 700% | |
| Sodium | 8740 mg | 380% | |
| Total Carbohydrate | 24.1 g | 9% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 3.2 g | ||
| Protein | 301.0 g | 602% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 561 mg | 43% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 4972 mg | 106% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
