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These Tuscan ribs are seasoned with a fennel seed and rosemary-based dry rub, sprinkled with fresh garlic and lemon zest, and smoked to perfection on the grill. A light drizzle of balsamic glaze and a squeeze of fresh lemon juice, and you’ve got fantastic Italian-inspired pork ribs that actually feel light and refreshing!
Here’s my train of thought: This recipe is rooted in the idea that pork ribs – already meaty, fatty, and made for flavor – are just a blank canvas waiting for something different. When you think of pork spare ribs, you probably think of a barbecue-style rub and a glaze of sweet barbecue sauce. But all too often, the sugary sweetness of traditional spare ribs can mask the subtleties of the pork.
So we decided to buck tradition and try something completely new. Or what we thought was new.
Turns out, Tuscan pork ribs are actually a thing in Italy, called Rosticciana.
Here’s how we made our favorite new spare ribs on the Traeger grill, and be sure to check out another fantastic Italian pork recipe – this smoked pork belly porchetta.
Tuscan Pork Spare Ribs with Balsamic Glaze
Ingredients
- 1 rack pork spare ribs, about 3½ – 4 lbs
- 1½ tablespoons olive oil
- 2 cloves fresh garlic, minced
- 1 large lemon, zest and juice
- red wine vinegar, for spritzing
- 1-2 tablespoons balsamic glaze
For the Dry Rub:
- ½ tablespoon fennel seed
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- ¼ teaspoon dried basil
- ⅛ teaspoon crushed red pepper flakes
- 2 teaspoons Shake That All-Purpose Seasoning, or all purpose seasoning of your choice
- 2½ teaspoons black pepper
- 1½ teaspoons salt
Instructions
- Pat the spare ribs dry with paper towels. Score or remove the membrane on the back side. Rub each side with about ¾ tablespoon olive oil to act as a binder.
- Prepare the herb dry rub. Rough chop the fennel seed, rosemary, thyme, basil, and crushed red pepper together.
- Sprinkle about 30% of the chopped herbs on the bottom of the ribs, and the remaining 70% on the top. Follow by 1 teaspoon Shake That All-Purpose Seasoning per side, 1 teaspoon black pepper per side, and 1½ teaspoon salt on the top only. Sprinkle about ½ teaspoon black pepper on the sides of the ribs.
- Zest half of the lemon evenly over the bottom side of the ribs, and the other half on the top side. Pat in minced garlic evenly over the top side of the ribs.
- While the seasonings are setting in, heat the pellet grill or smoker to 275℉ with your choice of wood or pellets.
- Place the ribs directly on the grill grates, and smoke at 275℉ for about one hour. Then, spritz the ribs with red wine vinegar.
- Continue smoking at 275℉ until the internal temperature reaches about 202℉ as measured by an instant read meat thermometer. Then drizzle on about 1-2 tablespoons balsamic glaze. Continue to cook another 4-5 minutes for the glaze to set a bit.
- Transfer the ribs to a cutting board to rest for about 10 minutes. Then cut into individual ribs. Finish with a fresh squeeze of lemon juice right before serving.
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