Best 3 Maremma Tuscan Spareribs Recipes
Indulge in the Tuscan culinary tradition with our succulent Maremma-style spareribs. Originating from the rustic countryside of Maremma, Tuscany, these finger-licking spareribs are renowned for their captivating flavors and fall-off-the-bone tenderness. Our curated collection of recipes offers a delightful journey through various renditions of this Tuscan classic, ensuring a perfect dish for every palate and cooking preference.
Embark on a culinary adventure with our traditional Maremma spareribs recipe, where the ribs are lovingly coated in a flavorful marinade of garlic, rosemary, and red wine, then slow-cooked until meltingly tender. For a more robust taste, explore our spicy Maremma spareribs recipe, featuring a tantalizing blend of chili peppers and paprika.
If you prefer a sweeter and tangy twist, our honey-glazed Maremma spareribs will surely satisfy your cravings. The sweet and sticky glaze, infused with honey, Dijon mustard, and balsamic vinegar, creates an irresistible caramelized crust. For those seeking a healthier alternative, our oven-baked Maremma spareribs offer a guilt-free indulgence. With a crispy outer layer and tender, juicy meat, these spareribs are sure to impress.
And for those with limited time, our quick and easy Maremma spareribs recipe is the perfect solution. Using a pressure cooker, you can achieve fall-off-the-bone tenderness in a fraction of the time. No matter your cooking skills or dietary preferences, our diverse selection of Maremma spareribs recipes guarantees a taste of Tuscan excellence that will leave you craving for more.
MAREMMA TUSCAN SPARERIBS
From Chef Ceasare of Maremma Tuscan Trattoria restaurant. His description of the ribs -which are a plan ahead recipe: "I received lots of good reviews when Beppe opened, but I only saved one, where the critic poked fun at me for serving inauthentic Tuscan food. I laugh now, but at the time it drove me crazy, especially her "proof" that there's no fish in Tuscany and no cowboys who'd eat my "Tuscan spareribs." Putting aside our miles of coastline and towns like Forte di Marmi and Viareggio (she'd obviously never left her hotel when she visited Florence), it was the cowboy reference that got me the most worked up. Granted, Americans might think of cowboys as beef - not pork - eaters. But we not only have cowboys in the Maremma - the famous butteri - when Buffalo Bill competed against them in a traveling rodeo show, he lost. Of course, you won't find a recipe for ribs this way in any Italian cookbook. They are, however, quintessentially Tuscan for me, braised alla cacciatora, or hunter's style, in a spicy tomato sauce. You also won't find broccoli rabe in Tuscany, but that's what I serve with my "inauthentic" ribs, because I like the way it compliments the smoky spiciness of the meat. This is definitely a plan-ahead dish. The spareribs need to marinate with the dry rub overnight. Plus I think they taste better if you cook them a day or two in advance and keep them in the refrigerator until the time you want to serve them."
Provided by MarraMamba
Categories Pork
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Ribs:
- Combine the minced garlic, sage, rosemary, salt, black pepper, and 1 tablespoon crushed red pepper. Rub the spareribs well with this mixture and let them marinate, wrapped in plastic, at least 24 hours or up to 48 hours, in the refrigerator.
- Preheat the oven to 375 degrees F.
- Coat a large baking pan with 1/4 cup of the olive oil and lay the ribs in the pan. Roast stirring, every 20 minutes. After an hour, turn the ribs over and roast 1 hour more. Check the ribs periodically; if the bottom of the pan starts to burn, add a little water. Can be done ahead 24-48 hours.
- Sauce:.
- Coat a large skillet with the remaining 3 tablespoons olive oil. Add the sliced garlic and remaining 2 teaspoons crushed red pepper and sauté over medium heat until the garlic begins to color. Add the tomatoes, Worcestershire sauce, and pepper sauce. Add 1 1/2 cups water and bring the tomato sauce to a simmer. Cook for 30 minutes. Taste for seasoning and set aside.
- When the ribs have browned on both sides, remove them from the pan and drain off any excess fat. Return the ribs to the pan, adding the wine and the tomato sauce. Cover the pan with foil and braise the ribs for 40 minutes. Remove the foil and roast an additional 20 minutes. Serve immediately.
Nutrition Facts : Calories 1683.8, Fat 140.2, SaturatedFat 42.2, Cholesterol 424.1, Sodium 3094.4, Carbohydrate 11.1, Fiber 2.2, Sugar 4.5, Protein 83.8
TUSCAN RIBS
No grill needed for these succulent baby back ribs! They're rubbed with hot paprika, fennel seeds, and fresh herbs, then roasted, broiled, and finished with a garlicky white-balsamic glaze.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 3h20m
Number Of Ingredients 11
Steps:
- Line a baking sheet with parchment-lined foil. Stir together oil, 4 teaspoons salt, 1 teaspoon pepper, paprika, fennel seeds, sage, thyme, and rosemary. Rub mixture all over ribs. Cover; let stand at least 1 hour, or refrigerate up to overnight.
- Preheat oven to 325 degrees. Roast ribs, uncovered, until meat is tender, 2 hours. (Ribs can be allowed to cool completely at this point and stored, covered, in refrigerator up to 3 days.) Switch oven to broil, with a rack 6 inches from heating element. Stir together vinegar and garlic; season with salt and pepper. Brush ribs with half of glaze. Broil until crisp, 1 to 2 minutes. Brush with remaining glaze, if desired. Cut into pieces and serve, alongside potato salad.
TUSCAN STYLE SPARERIBS WITH BALSAMIC GLAZE
This is a recipe by Bruce Aidells. I found it on FoodandWine.com. I brought it to a party and everyone just loved it! Prep and cooking time does not include marinating time.
Provided by Grace Lynn
Categories Pork
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl, combine the olive oil, rosemary, sage, thyme, fennel seeds, paprika, coriander, crushed red pepper, allspice, salt & pepper. Rub the spice paste all over the spareribs and let stand at room temperature for 2 hours or refrigerate overnight.
- Preheat oven to 325 degrees. Arrange the ribs on a large, rimmed baking sheet or roasting pan, meaty side up. Roast the ribs for 2 hours or until tender.
- Preheat the broiler. Brush the meaty side of the ribs with the balsamic vinegar and broil 6 inches from the heat until browned, about 2 minutes. Let stand for 5 minutes, then cut between the ribs and serve.
Nutrition Facts : Calories 1318.1, Fat 111.3, SaturatedFat 34.9, Cholesterol 363.5, Sodium 2116.6, Carbohydrate 3.7, Fiber 1.4, Sugar 1.3, Protein 70.9
Tips:
- To ensure tender and flavorful ribs, choose high-quality pork spareribs with good marbling.
- Don't overcrowd the pot when browning the ribs; this will prevent them from cooking evenly.
- Use a variety of spices and herbs to create a flavorful rub for the ribs.
- Braising the ribs in a flavorful liquid helps to tenderize them and infuse them with flavor.
- Let the ribs rest for at least 15 minutes before serving, allowing the juices to redistribute and the meat to relax.
Conclusion:
Maremman Tuscan Spareribs is a delicious and hearty dish that is sure to impress your friends and family. The combination of spices, herbs, and red wine creates a flavorful and tender rib that is fall-off-the-bone delicious. Whether you are a seasoned cook or a beginner, this recipe is easy to follow and will yield delicious results. So next time you are looking for a special dish to serve, give these Maremman Tuscan Spareribs a try.
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