"Tuscan" style spare ribs

Theophan

I've been craving ribs, but somehow didn't want my usual barbecue-style ribs.  I found two similar recipes by Bruce Aidells for ribs with no BBQ-style seasonings, no sauce, etc., but with fennel seed, sage, rosemary, etc., and thought I'd give one a try.  It was very, very different than any spare ribs I've ever had, don't think I'd want to have them all the time, but they were a really great change of pace.  Tasted a lot like roast pork with a lot of herbs instead of barbecue spare ribs.  I did use 3 small chunks of pecan wood, and they were lightly smoky.  This one was called Grilled Spareribs with Fennel Seeds and Herbs.  I loved it!  The other one is similar, but has a balsamic glaze at the end.  It sounds yummy, too, and I definitely will try it one of these days: Tuscan-Style Spareribs with Balsamic Glaze.

Here it is raw with the herbs, etc., about to go in the fridge overnight:




Here it is about to come off the Egg:




And here are the ribs cut up:

CigarCityEgger

Looks great! Nice change of pace from the bbq style 

lousubcap

Great crust/bark on those.  However you get there is all that counts.  Way to step out of the comfort zone and bring it home.  Congrats.  

GrateEggspectations

Looks great.

It can be hard to step away from our usual recipes to try something different. I recently made these Asian baby backs (albeit adapted for the Egg, rather than slow cooker) and they were fantastic. They got rave reviews from my guests (and wife, which is rare!).
https://therecipecritic.com/slow-cooker-sticky-asian-ribs-sticky-sauce/

SSQUAL612

WOW! Looks Amazing!  I bet they smell & taste great.  What temp & did you foil or spritz?

Theophan

Many thanks for the kind comments!

@GrateEggspectations: the baby back recipe sounds great (on the Egg, of course -- I can't think very many people who've had properly smoked ribs would ever want them from a slow cooker).  I bet they were great!

And @SSQUAL612: No foiling or spritzing (first of all, I'm lazy, second of all, I've always loved the ribs I make without any of that, so I haven't had much incentive to change).  And they cooked most of the time around 250°-275°, but the last hour or so, I cranked it up to 350° or so because I was getting hungry and wanted to hurry them up.  I occasionally overcook ribs, and don't mind them a little crispy, but this time I paid closer attention and they were just the way I love them, plenty juicy.

NPHuskerFL

Outstanding Sir!

gdenby

Looks great. I'm a little surprised it tasted somewhat like a pork roast. Looking at the recipe, it is a little lighter on salt than average, and I see there is no sugar, which is in many contemporary BBQ pork rub blends.

Teefus

Good call. At Casa Teefus we often use Penzey's Bavarian Seasoning on pork. It's a blend of crushed brown mustard, rosemary, garlic, thyme, bay leaf and sage. I hit the meat with a little olive oil, kosher salt, and then a liberal application of the seasoning. It makes for great savory bark. So far we've used it on roasts, butt, and tenderloins. I see some St. Louis ribs happening next weekend.

Theophan

gdenby said:

Looks great. I'm a little surprised it tasted somewhat like a pork roast. Looking at the recipe, it is a little lighter on salt than average, and I see there is no sugar, which is in many contemporary BBQ pork rub blends.

Now that you mention it, they weren't as salty as some I've had.  I liked it the way it was, though, and wouldn't increase it.  And the absence of sugar was sort of the point, for me -- I was craving ribs but was sort of tired of my usual sweetish BBQ style ribs, and I wanted something that was savory and not sweet at all.  This fit that bill.  I think I'd prefer BBQ-style ribs, especially my favorite bourbon sauce ribs from Smoke & Spice, and other BBQ-style ones, most of the time, but this was definitely a nice change.  I definitely will try the other recipe too, one of these days.

Teefus said:

Good call. At Casa Teefus we often use Penzey's Bavarian Seasoning on pork. It's a blend of crushed brown mustard, rosemary, garlic, thyme, bay leaf and sage. I hit the meat with a little olive oil, kosher salt, and then a liberal application of the seasoning. It makes for great savory bark. So far we've used it on roasts, butt, and tenderloins. I see some St. Louis ribs happening next weekend.

That blend does sound similar, and sounds really good!  Hope to hear about it on the ribs!

lkapigian

Those look great!!

gdenby

Theophan said:

Now that you mention it, they weren't as salty as some I've had.  I liked it the way it was, though, and wouldn't increase it.  And the absence of sugar was sort of the point, for me -- I was craving ribs but was sort of tired of my usual sweetish BBQ style ribs, and I wanted something that was savory and not sweet at all.  This fit that bill.  I think I'd prefer BBQ-style ribs, especially my favorite bourbon sauce ribs from Smoke & Spice, and other BBQ-style ones, most of the time, but this was definitely a nice change.  I definitely will try the other recipe too, one of these days.

If you like a little heat, try Ethiopian Berbere. The kind I've been using is not quite as hot as DP Swamp Venom, and the flavor is more complex. Depending on the mix, and the amount, you might want some cooling yogurt or sour cream on the side.

SmokeyPitt

They look excellent! 

Killit_and_Grillit

Dude...

Those look awesome. Great change of pace. I like the texture of the spices. 

I'm with you. I love traditional ribs but every now and then you just gotta change it up.

SonVolt

Looks great. That'd be good on some lamb chops or even a pork butt too I bet. I've been meaning to do a similar Tuscan recipe for "Porchetta" using Turkey breast. 

http://www.mariobatali.com/recipes/tuscan-style-turkey-porchetta/

Theophan

gdenby said:

If you like a little heat, try Ethiopian Berbere...

You know, I just got some of that recently, haven't been sure what to try it on. That sounds like a great idea -- thanks!

smbishop

GrateEggspectations said:

Looks great.

It can be hard to step away from our usual recipes to try something different. I recently made these Asian baby backs (albeit adapted for the Egg, rather than slow cooker) and they were fantastic. They got rave reviews from my guests (and wife, which is rare!).
https://therecipecritic.com/slow-cooker-sticky-asian-ribs-sticky-sauce/

Just saved this, thank you for sharing!
@the@Theophan    Thank you for sharing, I love going outside of the box.  Saving yours as well!

bluebird66

Those look pretty tasty!

Hntnhrd

Fantastic

blind99

that looks delicious - nice change up!

CPARKTX

Yes please

bgebrent

Nice man!

Beefcake83

Looks outstanding!!