Best 4 Tuscan Ribs Recipes
**Tuscan Ribs: A Journey Through the Flavors of Tuscany**
If you're in search of a lip-smacking, fall-off-the-bone rib recipe that captures the essence of Tuscany, look no further. This article presents a collection of tantalizing Tuscan rib recipes that will transport your taste buds to the heart of Italy. From the classic "Tuscan Ribs with Chianti Sauce" to the innovative "Tuscan Ribs with Lemon and Rosemary," each recipe offers a unique culinary experience. Whether you prefer a robust red wine-based sauce or a light and zesty marinade, there's a Tuscan rib recipe here that will satisfy your cravings. So, fire up your grill or oven and get ready to embark on a flavor-filled journey through Tuscany, one succulent rib at a time.
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 RIB-EYE STEAK
Provided by Giada De Laurentiis
Categories main-dish
Time 12h40m
Yield 1 to 2 servings
Number Of Ingredients 14
Steps:
- For the marinade: The day before you plan on cooking your steak, place the rib-eye in a resealable baggie along with the olive oil, rosemary, thyme and garlic. Move the herbs and garlic around in the bag to coat the steak with all the flavors. Refrigerate overnight.
- For the steak: Remove the steak from the refrigerator 30 minutes before cooking. Preheat the oven to 400 degrees F.
- Heat a grill pan over medium-high heat. Sprinkle the steak evenly with 1 teaspoon of the salt. Place the steak on the grill pan and sear for 5 minutes without moving the steak. Flip the steak and repeat on the other side. Remove the steak to a baking sheet and place in the oven for 10 minutes for medium doneness. Allow the steak to rest for 15 minutes.
- Meanwhile, in a small bowl mix together the lemon zest, lemon juice, 2 teaspoons olive oil, rosemary, thyme, 1/8 teaspoon of the salt and 1/8 teaspoon of the pepper. Set aside.
- Heat a small nonstick skillet over medium heat. Add 1 teaspoon olive oil and slide in the egg, being careful not to break the yolk. Sprinkle with the remaining 1/8 teaspoon salt and 1/8 teaspoon pepper. Reduce the heat to medium-low and gently cook the egg until the white is just set and the yolk is still soft, about 3 minutes.
- Transfer the rested steak to a serving plate. Scatter the arugula over the steak and drizzle 1 teaspoon of the herb oil. Lay the egg, sunny-side up, over the top. Drizzle with the remaining herb oil and season with a few grinds of black pepper.
BABY BACK RIBS WITH TUSCAN BBQ SAUCE
Provided by Michael Chiarello : Food Network
Yield 6 servings
Number Of Ingredients 9
Steps:
- Ribs: Preheat the oven to 325 degrees F. Cut each rack of ribs in half and season with salt and pepper. Stack the ribs on a foil-covered baking sheet, in two piles of 3 pieces. Bake in the oven about 2-1/2 hours, or until tender, rotating the ribs every 30 minutes. Remove the ribs from the oven and cover them with foil to keep them moist and tender.
- Sauce: In a bowl, whisk together the honey, soy sauce, vinegar, ketchup, and espresso. Place the olive oil and garlic in a small saute pan. Cook over low heat for about 1 minute, or until it turns a golden brown. Remove from heat. Add to the honey mixture. Place the honey mixture in a saucepan and bring to a simmer for 15 minutes to blend the flavors.
- To complete: Brush the BBQ sauce on both sides of the ribs, and arrange them in a single layer. Place the ribs on an outdoor grill or in a 425 degree F oven. Turn and baste the ribs as they cook. Remove when the ribs are glazed and tender, about 15 minutes.
ITALIAN COUNTRY STYLE RIBS
This is a recipe that I came up with when I got tired of 'the same old thing'. It's easy and delicious. You can add things like mushrooms or peppers. Serve with white rice or noodles, salad and bread. You can pour the sauce over the rice/noodles.
Provided by Annelle
Categories World Cuisine Recipes European Italian
Yield 6
Number Of Ingredients 4
Steps:
- Heat the oil in a extra-large skillet over medium-high heat. Add ribs to skillet and brown on all sides. Pour spaghetti sauce over ribs and stir in the water. Reduce heat and simmer, covered for 1 hour. Turn ribs after 1/2 hour of cooking. If the sauce gets too thick, thin it with a little more water.
Nutrition Facts : Calories 598.4 calories, Carbohydrate 20.5 g, Cholesterol 170.8 mg, Fat 35.3 g, Fiber 3.9 g, Protein 46.5 g, SaturatedFat 11.2 g, Sodium 755.2 mg, Sugar 13.2 g
Tips:
- For fall-off-the-bone tender ribs, cook them low and slow in the oven at 275°F (135°C) for 2-3 hours, or until the internal temperature reaches 195°F (90°C).
- Use a flavorful rub to add lots of taste to your ribs. A good rub recipe typically includes a mix of spices, herbs, and brown sugar.
- Enhance the flavor of your ribs by marinating them for at least 30 minutes before cooking. You can use a variety of marinades, such as a simple mixture of olive oil, garlic, and herbs, or a more complex marinade with ingredients like soy sauce, honey, and spices.
- Place the ribs on a wire rack in a baking dish to allow the air to circulate around them and promote even cooking.
- Baste the ribs with the marinade or a barbecue sauce every 30 minutes or so to keep them moist and flavorful.
- Let the ribs rest for 10-15 minutes before serving to allow the juices to redistribute and the meat to become even more tender.
Conclusion:
Tuscan ribs are a delicious and flavorful dish that is sure to impress your family and friends. With a little bit of preparation and attention to detail, you can easily create fall-off-the-bone tender ribs at home that taste even better than your favorite restaurant's version. So fire up your oven and get ready to enjoy this classic Italian dish.
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