Rosticciana & Grilled Radicchio

Name: How to cook Rosticciana & Grilled Radicchio - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4-6 servings
Cuisine: Us

Introduce

Chef :

Lance Wilson

Rosticciana & Grilled Radicchio

So often in the US ribs are always cooked with the goal of fall off the bone smoked bbq style, but these are grilled hot and fast and drizzled with a simple rosemary vinaigrette. They really highlight the pork-y-ness of the ribs and eat more like a "pork chop on a stick." While the grill is hot, finishing dinner with some radicchio cuts the fattiness of the pork, and the grill helps take the bitter edge off the radicchio.

Ingredient

Food ration :

4-6 servings

Cooking time :

30 min

2 racks

spare ribs

1 tsp

dried minced garlic

1 tsp

red chile flakes

1 tsp

rosemary, minced

1 tsp

fennel seed, cracked

1/2 tsp

black pepper

1 tsp

salt

1/4 cup

olive oil

2 cloves

garlic, minced

2 Tbsp

lemon juice

radicchio

Cooking instructions

* Step 1

Add all the spices for the ribs into a bowl and mix. Remove the membrane on the back of the ribs by inserting a butter knife under the membrane and prying it up. Using a paper towel pull the membrane off the ribs. Cut the ribs into 2 bone sections. Rub each side with olive oil and then sprinkle the seasoning mix on. This can be done several hours in advance and then store the ribs in the fridge.

* Step 2

Cut the heads of raddicio into 4 quarters. Brush with olive oil and season with salt and pepper.

* Step 3

Add the olive oil, garlic, and rosemary to a microwave proof dish and microwave for 90 seconds. Stir, add the salt, pepper, and lemon juice and set aside.

* Step 4

Heat a grill to ~400F over direct heat. Add the ribs and grill until one side begins to brown (~4 min). Flip and brown the other side another 4 minutes. Flip and continue grilling 4 minutes. And then finally flip once more and finish grilling the ribs 4 minutes. Around 16-20 minutes total.

* Step 5

Remove the ribs and set aside uner foil.

* Step 6

Grill the raddicio over direct heat until beginning to brown on the edges. Remove the raddichio to a platter and drizzle with balsamic vinegar inbetween the leaves.