Grilled Italian Spareribs – a delicious recipe with fennel seeds, red pepper, kosher salt, extra-virgin olive oil, lemon juice, fresh rosemary. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Grind together fennel seeds and crushed red pepper in a spice grinder. (If you don't have a spice grinder, use a heavy knife to mince the seeds and red pepper.) Combine ground spices and salt; rub mixture all over the ribs. Cover ribs, and refrigerate 8 hours or overnight, if possible. (If not, rub the ribs a minimum of 2 hours ahead of time.)
2
Stir together olive oil, lemon juice, rosemary, garlic, and black pepper in a small bowl. Remove the ribs from the refrigerator. Place the ribs on a platter or broiler pan, and pour the marinade from the bowl over it, rubbing it into the meat with your fingers. Let stand at room temperature for at least 1 hour, turning the ribs at least once.
3
Preheat the broiler or gas grill to high (450u00b0F to 550u00b0F) 15 minutes before you are ready to cook. (If using charcoal, allow it time to form a full coating of white ash.) Place the broiler pan (or the grilling rack, if it's adjustable) about 8 inches from the source of heat. Place spareribs on the pan or grill, and brush with any remaining marinade. Cook for 30 to 35 minutes, turning rack 3 or 4 times.
4
The total time also includes 8 hours of chilling.
211
kcal
Calories
19
g
Fat
4
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 tablespoon fennel seeds, 1 teaspoon crushed red pepper, 2 tablespoons kosher salt, 1 (4- to 5-lb.) slab pork spareribs, and more.
Yes, Grilled Italian Spareribs falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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