Tuscan-Style Grilled Baby-Back Ribs with Seasonal Greens
Experience the bold and authentic flavors of Tuscany with these succulent grilled baby-back pork ribs, beautifully seasoned with garlic and fresh rosemary. This recipe, inspired by Pino Luongo's 'Simply Tuscan,' transforms ordinary ribs into a gourmet experience. Topped over a vibrant salad mix that melds baby greens with crisp cucumber and juicy cherry tomatoes, each bite delivers a symphony of flavors and textures. Ideal for family gatherings or summer barbecues, this dish is all about making the most of seasonal produce and flavorful herbs. Feel free to customize the salad with your favorite greens for a delightful and refreshing accompaniment to the rich pork.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
baby-back pork ribs
6 racks (none)
garlic cloves
6 (chopped)
sea salt
to taste (coarse for rub, fine for dressing)
pepper
to taste (none)
rosemary sprigs
6 (chopped)
extra virgin olive oil
1 tablespoon plus 6 tablespoons (for rub and dressing respectively)
red wine vinegar
4 teaspoons (none)
mixed salad greens
to preference (washed and dried)
cucumber
1 (peeled and cut into 1/8 inch rounds)
ripe cherry tomatoes
1 lb (halved)
Instructions
1
Begin by finely chopping the garlic cloves and rosemary sprigs. In a bowl, combine the chopped garlic and rosemary with coarse sea salt and 1 tablespoon of extra virgin olive oil, mixing until well combined.
2
Generously rub the garlic and rosemary mixture over the racks of baby-back ribs, ensuring they are fully coated for optimal flavor.
3
Preheat your grill to medium-hot coals. Grill the ribs for 8-10 minutes on each side, turning occasionally, until they are fully cooked through and develop a crispy, caramelized exterior.
4
While the ribs are grilling, prepare the salad. In a large salad bowl, dissolve 1/2 teaspoon of fine sea salt in 4 teaspoons of red wine vinegar. Gradually drizzle in 6 tablespoons of extra virgin olive oil, whisking continuously to create a smooth dressing.
5
Add the mixed salad greens, cucumber rounds, and halved cherry tomatoes to the bowl. Toss the ingredients thoroughly to ensure everything is evenly coated in the dressing.
6
Once the ribs are finished grilling, remove them from the grill and let them rest for a few minutes. Place the salad mixture on a large serving platter and arrange the ribs on top, allowing the warmth of the ribs to gently wilt the greens.
7
Serve immediately for a delightful blend of flavors, and enjoy your Tuscan-inspired meal!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main dish in this recipe?
The main dish is Tuscan-Style Grilled Baby-Back Ribs served with Seasonal Greens.
What type of pork ribs are used?
The recipe calls for 6 racks of baby-back pork ribs.
What ingredients make up the rib rub?
The rib rub consists of finely chopped garlic cloves, chopped rosemary sprigs, coarse sea salt, and extra virgin olive oil.
How many garlic cloves are needed?
You will need 6 chopped garlic cloves.
How much rosemary should I use?
The recipe requires 6 sprigs of rosemary, finely chopped.
What is the recommended grill temperature?
The grill should be preheated to medium-hot coals.
How long do the ribs need to cook?
Grill the ribs for 8-10 minutes on each side until they are fully cooked.
What texture should the ribs have after grilling?
The ribs should be succulent with a crispy, caramelized exterior.
How is the salad dressing prepared?
Dissolve fine sea salt in red wine vinegar and gradually drizzle in 6 tablespoons of extra virgin olive oil while whisking.
How much red wine vinegar is required for the dressing?
The dressing uses 4 teaspoons of red wine vinegar.
What kind of oil is used in this recipe?
Extra virgin olive oil is used for both the rib rub and the salad dressing.
What vegetables are included in the salad?
The salad includes mixed greens, a cucumber, and ripe cherry tomatoes.
How should the cucumber be prepared?
The cucumber should be peeled and cut into 1/8 inch rounds.
How should the cherry tomatoes be cut?
One pound of cherry tomatoes should be halved.
What is the serving suggestion for the ribs and salad?
Place the salad on a large platter and arrange the hot grilled ribs on top.
Why are the ribs placed directly on the greens?
The warmth of the ribs gently wilts the greens, enhancing the flavor and texture.
Who inspired this Tuscan rib recipe?
The recipe is inspired by Pino Luongo's 'Simply Tuscan'.
What type of salt is used for the rib rub?
Coarse sea salt is used for the rib rub.
What type of salt is used for the salad dressing?
Fine sea salt is used to ensure it dissolves in the vinegar.
Can I use different types of greens for the salad?
Yes, you can customize the salad with your favorite seasonal greens.
Is there any resting time required for the meat?
Yes, let the ribs rest for a few minutes after removing them from the grill.
How much oil is used for the rib rub specifically?
One tablespoon of extra virgin olive oil is used for the rub.
How many ingredients are listed in this recipe?
There are 10 ingredients listed in total.
What are the primary tags for this recipe?
Tags include pork, grilled ribs, Tuscan cuisine, salad, barbecue, and summer meal.
How should the salad greens be prepped?
The mixed salad greens should be washed and dried before use.
Is pepper used in this recipe?
Yes, pepper is added to taste.
What makes this dish gourmet?
The combination of fresh rosemary, garlic rub, and high-quality olive oil transforms ordinary ribs into a gourmet experience.
Is this recipe suitable for outdoor cooking?
Yes, it is ideal for summer barbecues and outdoor grilling.
Should the salad be tossed before adding the ribs?
Yes, the greens, cucumber, and tomatoes should be tossed thoroughly in the dressing first.
When should the dish be served?
It should be served immediately to enjoy the blend of warm ribs and fresh salad.