Tuscan-Style Oven-Roasted Pork Ribs (Rosticciana)

Start by preheating your oven to 450°F (230°C). Generously sprinkle pork ribs with sea salt and freshly ground black pepper, ensuring all sides are evenly coated for maximum flavor.

In a medium sauté pan, pour in a layer of high-quality extra virgin olive oil and set over medium-high heat. When the oil shimmers (but before it begins to smoke), add the ribs and fresh rosemary sprigs. Sear the meat on all sides to lock in juices and develop a golden crust.

Once the ribs are browned, carefully pour in a splash of dry white wine. Let it bubble and reduce for about 3 minutes, allowing the alcohol to evaporate and leave behind a subtle depth of flavor. Remove the pan from the heat and set aside.

Take a large roasting pan and drizzle the bottom with a little olive oil. Scatter several whole, unpeeled garlic cloves across the pan for added fragrance and flavor.

Toss the seared pork ribs into the pan, along with the rosemary and any cooking juices. Give everything a gentle mix to ensure the aromatics are well distributed.

Slide the pan into your preheated oven and roast for around 25 minutes. At the halfway point, use tongs to turn the ribs, promoting even browning and consistent texture throughout. The garlic will perfume the meat, creating a harmonious blend of flavors.

Once the ribs are cooked through and tender, switch your oven to the broil setting. Move the oven rack to the upper third, then return the pan to the oven for a few minutes. Keep a close eye as the broiler crisps and caramelizes the rib exterior, giving them that signature Tuscan crunch.

When the ribs are beautifully browned, remove them from the oven and let them rest briefly. Taste and adjust seasoning with a pinch more sea salt if needed. Serve your Rosticciana hot, garnished with fresh herbs, and savor the authentic flavor of Tuscany in every bite.