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Italian Grilled Pork Ribs Recipe

Recipe by Pedro M. A. Neves

Italian grilled pork ribs are succulent, herb-kissed meat with a smoky char that captures the essence of Mediterranean outdoor cooking. These ribs are marinated in garlic, rosemary, and white wine, then grilled over direct heat until caramelized and tender. This rustic preparation is a centerpiece of summer gatherings across Italy's grilling regions.

Ingredients

• 2 kg pork spare ribs (about 4.4 lbs), trimmed
• 6 garlic cloves, minced
• 3 sprigs fresh rosemary (or 1 tablespoon dried)
• 2 sprigs fresh thyme
• 120 ml dry white wine (about 1/2 cup)
• 60 ml extra virgin olive oil (about 1/4 cup)
• 30 ml balsamic vinegar (about 2 tablespoons)
• 2 teaspoons sea salt
• 1 teaspoon black pepper
• 1 teaspoon fennel seeds, crushed
• Juice of 1 lemon (about 30 ml or 2 tablespoons)

Instructions

1. Trim excess fat from the pork ribs and pat dry with paper towels. Place ribs in a large shallow dish or resealable bag.

2. In a bowl, whisk together minced garlic, rosemary, thyme, white wine, olive oil, balsamic vinegar, salt, pepper, fennel seeds, and lemon juice.

3. Pour the marinade over the ribs, coating all sides evenly. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.

4. Remove ribs from refrigerator 30 minutes before grilling to bring to room temperature. Preheat grill to medium-high heat (around 190°C or 375°F).

5. Place ribs bone-side down on the grill grates. Grill for 20-25 minutes without moving them, allowing a caramelized crust to form.

6. Flip the ribs meat-side down and continue grilling for another 18-22 minutes, basting occasionally with remaining marinade using a brush.

7. Check for doneness by piercing the thickest part with a knife—meat should pull away easily from bone. Internal temperature should reach 75°C (165°F).

8. Transfer ribs to a cutting board and let rest for 5 minutes before serving to allow juices to redistribute.

Substitutions

• Use lamb spare ribs instead of pork for a richer, more gamey profile
• Substitute dry white wine with dry vermouth or additional lemon juice for acidity
• Replace fresh rosemary and thyme with 2 teaspoons Italian seasoning blend
• Use honey or maple syrup mixed with the balsamic vinegar for a sweeter glaze

Tips

• Soak wooden grill brushes in water for 30 minutes before use to prevent charring when basting
• For more tender ribs, consider parboiling for 15 minutes before marinating to reduce overall grill time
• Keep a spray bottle of water nearby to manage flare-ups from dripping marinade and fat
• Set up a cool zone on the grill by turning off one burner—move ribs there if browning too quickly

Grilled pork ribs reflect the Italian tradition of grigliata, outdoor grilling celebrations popular in Tuscany, Umbria, and along the Adriatic coast. The technique of long, slow-cooking over wood coals with aromatic herbs is rooted in centuries-old pastoral cooking methods.

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