This is one of those dishes that you would order in a trattoria or have at a gathering at home when there are plenty of people to share it with. In a trattoria, grigliata mista (literally ‘mixed grill’) is a wonderful, large metal platter of rosticciana, salty and stout fennel-studded Tuscan sausages, grilled chicken and perhaps some pork on skewers or rare grilled steak. These ribs go well with traditional side dishes such as roast potatoes, stewed cannellini beans ‘all’olio’ (see my recipe) or green beans dressed in tomato sauce (see my recipe). A simple green salad works, too.
Ingredients 6
1 kg pork ribs
1 tsp salt, divided
black pepper, freshly ground
60 ml extra-virgin olive oil
1 rosemary sprig
2 garlic cloves, thinly sliced
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Method 5
Season the ribs with ½ teaspoon of the , some freshly ground pepper and a drizzle of the .
Grill over a preheated barbecue (charcoal, preferably) for 30 minutes, turning every 3–4 minutes. Use the to brush the rest of the over the ribs at every turn. If the barbecue gets too hot, remove the meat from the hot spot or remove completely until the fire cools a little.
Test whether the ribs are adequately cooked by poking the meat with the tip of a sharp knife. If it meets no resistance, they’re ready.
Prepare a dressing with the remaining and , some pepper and the .
When the ribs are cooked, place them on a serving plate and coat with the dressing. Serve immediately – there is no other way but to eat with your hands.
