Why This Recipe Works

To re-create juicy, deeply porky, chewy-tender rosticciana, we started by removing the tough, papery membranes from two racks of St. Louis–style spareribs. Cutting the ribs into two-rib sections creates more surface area for flavorful browning, and salting them for an hour prior to grilling ensures that they cook up juicy and well seasoned. Grilling the ribs over a medium-hot (rather than blazing) fire also helps prevent the meat from drying out, as does removing them from the fire when their temperature reaches between 175 and 185 degrees—and they still come off the fire in about 20 minutes. Drizzling the pork with a vinaigrette made from minced rosemary and garlic (microwaved in olive oil first to mellow their flavors) and lemon juice balances its richness without obscuring its meaty flavor.

Want more? Read the whole story

Before You Begin

When portioning the meat into two-rib sections, start at the thicker end of the rack. If you are left with a three-rib piece at the tapered end, grill it as such. Take the temperature of the meat between the bones.

Instructions

For the ribs: Pat ribs dry with paper towels. Rub evenly on both sides with salt and place on wire rack set in rimmed baking sheet. Let stand at room temperature for 1 hour.

For the vinaigrette: Combine oil, garlic, and rosemary in small bowl and microwave until fragrant and just starting to bubble, about 30 seconds. Stir in lemon juice and set aside.

For a charcoal grill: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.For a gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-high.

Clean and oil cooking grate. Brush meat side of ribs with oil and sprinkle with pepper. Place ribs meat side down on grill. Cover and cook until meat side begins to develop spotty browning and light but defined grill marks, 4 to 6 minutes. Flip ribs and cook, covered, until second side is lightly browned, 4 to 6 minutes, moving ribs as needed to ensure even browning. Flip again and cook, covered, until meat side is deeply browned with slight charring and thick ends of ribs register 175 to 185 degrees, 4 to 6 minutes.

Transfer ribs to cutting board and let rest for 10 minutes. Cut ribs between bones and serve, passing vinaigrette separately.