Grilled Pork Ribs Florentine Style Rostinciana Recipes

GRILLED FLORENTINE-STYLE STEAKS

Steps:

• Refrigerate the steaks, uncovered, at least 4 hours or overnight. (This dries out the meat's surface so it develops a better char.)
• Prepare a grill for indirect heat: For gas, preheat to medium high, 30 minutes, then turn off the burners on one side and turn the other burners to medium low. For charcoal, once the coals ash over, push them to one side. Rub the steaks with the garlic and let sit at room temperature, 30 minutes.
• Brush the grill grates with vegetable oil. Sear the steaks over direct heat until charred on the bottom, 5 to 10 minutes. Turn, season with salt and pepper and char the other side, 5 to 10 more minutes. Turn the steaks again and transfer to the cooler side of the grill with the smaller ends away from the heat. Season the steaks with salt and pepper and grill, turning every 2 minutes, until a thermometer inserted into the thickest part of the meat registers 125 degrees F for medium rare, 8 to 12 minutes.
• Transfer the steaks to a cutting board and let rest 10 minutes before slicing. Season with salt and pepper and drizzle with the olive oil. Serve with lemon wedges, if desired.

GRILLED COUNTRY STYLE RIBS

Steps:

• Stir wine, barbeque sauce, cider vinegar, hot pepper sauce, Worcestershire sauce, and mustard together in bowl until well mixed. Place ribs in a baking dish; pour Burgundy wine mixture over ribs and coat completely.
• Mix onion powder and garlic powder together in a bowl. Dust ribs with powder mixture; let marinate 2 hours, turning once.
• Preheat grill for medium-low heat and lightly oil the grate.
• Grill ribs, covered, over indirect heat on the preheated grill for 45 minutes, turning once. Baste with barbeque sauce and grill until meat is tender, about 15 minutes, turning and basting frequently.

GRILLED COUNTRY STYLE PORK RIBS

Steps:

• Wisk together the Brown Sugar, Pepper, Garlic Powder, Onion Powder, Water, Worcesteshire Sauce and Soy Sauce. Then wisk in the Mustard. Reserve 1/4 cup of the marinade.
• Trim the pork ribs and place in a sealable plastic bag in a large bowl.
• Pour in the marinade remove the excess air and seal the bag. Let the ribs marinade at room temerature for 30 minutes.
• Heat up the grill and clean the grates.
• Mix the reserve marinade with the barbecue sauce.
• Remove the meat from the marinade and discard the remaining marinade.
• Brush the meat with the marinade & Barbecue sauce and grill over direct high heat with the grill covered turning every 10-15 minutes. When meat temp reaches 155° remove from grill and enjoy.

GRILLED PORK RIBS FLORENTINE STYLE (ROSTINCIANA)

Steps:

• Chop the garlic and rosemary together (you can use dried if you must) and stir together with some salt (I use coarse salt for this step)and the 1 Tbsp olive oil.
• Rub the mixture over the ribs.
• Grill over medium-hot coals for 8-10 minutes per side, or until fully cooked (they will get nice and crisp).
• Meanwhile dissolve 1/2 tsp of salt (use fine ground for this) in the vinegar in a large salad bowl.
• Drizzle in the olive oil while whisking.
• Add the greens, cucumber and tomatoes.
• Toss well.
• Place the salad on a serving plate and arrange the ribs on top.
• The salad should wilt gently.
• Serve at once.

ROLLED PORK FLORENTINE

Steps:

• Heat the oven to 375 degrees F. Set the pork on a cutting board and imagine you're going to cut an upside-down letter T into it: in other words, slice half-way through, lengthwise, then half-way through to the left and the right. Open out the meat. Lay plastic wrap over it, and pound flat with a mallet. Season with salt and pepper, and set aside.
• Rinse the spinach and spin dry, allowing a little water to remain clinging to the leaves. Put it in a saute pan, cover, and wilt, about 5 minutes. Lay the spinach on a clean tea or kitchen towel and squeeze dry. Chop, and set aside.
• Wipe out the pan and put if back on the stove. Fry the bacon until cooked, remove to drain. Pour off all but a tablespoon or 2 of the fat and fry the onion until golden. Add the garlic and cook 1 minute. Stir through the bread crumbs and spinach. Season with salt and pepper.
• Pat the stuffing over the meat, leaving a 1-inch border. Roll and tie the pork at 2-inch intervals. Wipe out the saute pan and heat the oil in it. Brown the meat on all sides, pour in the wine, and then transfer to the oven and roast until done, about 45 minutes. Remove from the oven and let the meat rest 10 minutes. Wrap for later, or slice and serve with the pan juices poured over.

GRILLED PORK RIBS, FLORENTINE-STYLE

Steps:

• Rub the ribs with the cut side of the garlic cloves and brush with generous amounts of salt. Sprinkle all over with the rosemary. Grill over medium-hot coals for 8 to 10 minutes per side, until fully crisp. Cut the racks into double-rib sections. Dissolve ½ teaspoons of salt in the vinegar by whisking them together in a large salad bowl. Drizzle in the olive oil while whisking. Add the frisee, cucumber, and tomatoes, and toss well. Arrange the salad on a serving platter with the ribs on top.