Tuscan Style Ribs (Rosticciana) | Hot & Fast Grilled Ribs | Food Wishes

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Hello, this is Chef John from foodwishes.com with Tuscinstyle ribs.

Hola, soy el Chef John de foodwishes.com con costillas estilo toscano.

That's right. I'm going to show you my take on roasted Janna. And forget about going low and slow. All right, these incredibly delicious grilled ribs are done hot and fast. And while an American barbecue pitm would say we're doing everything wrong here, if this is wrong, I do not want to be right because these truly are amazing.

Así es. Les voy a mostrar mi versión de rosticiana. Y olvídense de cocinar lento y a baja temperatura. Estas costillas a la parrilla increíblemente deliciosas se hacen a fuego alto y rápido. Y aunque un maestro del barbecue americano diría que estamos haciendo todo mal aquí, si esto es estar mal, no quiero estar bien porque estas realmente son increíbles.

And to get started, we'll put together a rub, which is going to start with some whole fennel seeds, which we will toss in a mortar and then

Y para empezar, vamos a preparar una mezcla de especias, que va a comenzar con semillas enteras de hinojo, que echaremos en un mortero y luego

pestl until they're coarsely ground and look something like this. At which point, we'll toss in a nice big pinch of fresh rosemary. And we will bash those needles for a few seconds, just until they're bruised and that fragrant oil has been activated and it's mingled with that crushed fennel.

machacaremos hasta que estén groseramente molidas y se vean algo así. En ese punto, echaremos una buena pizca generosa de romero fresco. Y machacaremos esas hojas por unos segundos, solo hasta que estén magulladas y ese aceite fragante se haya activado y se haya mezclado con el hinojo machacado.

And once that's happened, we will finish up with some kosher salt, some freshly ground black pepper, some chili flakes, as well as some garlic powder, and then we'll grab

Y una vez que eso haya pasado, terminaremos con sal kosher, pimienta negra recién molida, hojuelas de chile, así como ajo en polvo, y luego agarraremos

our freakishly small wooden spoon and we'll give it a mix. And once that's nicely combined, we will simply set it aside. And we will move on to the cutting of the ribs. And I'm going to be using this rack of St. Louis style ribs, although baby back ribs will work. And what we'll do is flip that over. And we'll take a knife and we'll feel between the bones so we know we're cutting through meat. And we will cut these up. Slice in between each bone.

nuestra cucharita de madera ridículamente pequeña y mezclaremos. Y una vez que esté bien combinado, simplemente lo dejaremos a un lado. Y pasaremos al corte de las costillas. Voy a usar este rack de costillas estilo St. Louis, aunque las baby back ribs también funcionan. Lo que haremos es voltearlo. Y tomaremos un cuchillo y sentiremos entre los huesos para saber que estamos cortando a través de la carne. Y las cortaremos. Rebanar entre cada hueso.

And yes, you really should feel before each cut. Right. Right here. I didn't.

Y sí, realmente deberías palpar antes de cada corte. Justo aquí. Yo no lo hice.