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.

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. 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

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. 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

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.

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