Tuscan Pork Ribs Recipe: Oven-Roasted Rosticciana | Mama Florence Cooking School

Rosticciana: Tuscan Pork Ribs with Rosemary and Garlic

In Tuscany, Rosticciana is closely associated with grilled meat, informal gatherings, and the deeply savory flavors of garlic, rosemary, olive oil, and pork. Our version brings that same spirit into the kitchen using a combination of stovetop searing and high-heat oven roasting. The ribs are seasoned simply with salt and pepper, browned in extra virgin olive oil with rosemary, then deglazed with dry white wine. After that, they move to a roasting pan with whole garlic cloves and all of their cooking juices before finishing in a hot oven. A short blast under the broiler gives the exterior its final crispness. The result is very different from sweet, sticky barbecue ribs. There is no sugary glaze and no heavy sauce — just browned pork, rosemary, garlic, wine, olive oil, and high heat.

How to Make Tuscan Pork Ribs

Start by seasoning the ribs generously with salt and freshly ground black pepper. Sear them in a sauté pan with extra virgin olive oil and fresh rosemary until well browned on all sides. Deglaze with dry white wine and let it reduce for a few minutes. Transfer the ribs, rosemary, and cooking juices to a roasting pan with whole unpeeled garlic cloves. Roast in a 450°F oven for about 25 minutes, turning the ribs halfway through. Finish under the broiler for a few minutes until the exterior becomes crisp and deeply browned.

Mama’s Secret: The broiler finish is what gives the ribs their final crust. Keep a close eye on them at this stage — you want deeply browned edges, not burnt herbs or garlic.

Tuscan Pork Ribs Ingredients:

• 1.1 lb pork ribs • Extra virgin olive oil, as needed • 5 garlic cloves • Salt, as needed • Freshly ground black pepper, as needed • Fresh rosemary sprigs, as needed • ½ cup dry white wine

1. Preheat the Oven

• Preheat the oven to 450°F.
• Have a large roasting pan ready for the ribs.

2. Season the Pork Ribs

• Season the 1.1 lb pork ribs generously with salt and freshly ground black pepper.
• Make sure all sides are evenly coated.

3. Sear the Ribs

• Pour a layer of extra virgin olive oil into a medium sauté pan.
• Heat over medium-high heat until the oil is hot but not smoking.
• Add the ribs and fresh rosemary.
• Sear the ribs on all sides until well browned and a golden crust begins to develop.

4. Deglaze with White Wine

• Pour in the ½ cup dry white wine.
• Let it bubble and reduce for approximately 3 minutes, allowing the alcohol to evaporate.
• Remove the pan from the heat.

5. Prepare the Roasting Pan

• Drizzle a little extra virgin olive oil over the bottom of a large roasting pan.
• Scatter the 5 whole, unpeeled garlic cloves around the pan.
• Transfer the seared pork ribs into the roasting pan along with the rosemary and all of the cooking juices from the sauté pan.
• Toss or turn everything gently so the aromatics and juices are distributed around the ribs.

6. Roast the Ribs

• Place the roasting pan in the preheated oven.
• Roast for approximately 25 minutes.
• Halfway through cooking, turn the ribs with tongs so they brown evenly.

7. Broil for a Crisp Finish

• Once the ribs are cooked through, switch the oven to the broil setting.
• Move the rack to the upper third of the oven if necessary.
• Broil the ribs for a few minutes, watching closely, until the exterior is deeply browned and crisp.

8. Rest and Serve

• Remove the ribs from the oven.
• Let them rest briefly.
• Taste and adjust the seasoning with a little more salt if needed.
• Serve hot.

Why Sear the Ribs Before Roasting?

Searing develops flavor before the ribs ever reach the oven. When the pork hits the hot pan, the exterior begins to brown and create the savory crust that will later deepen during roasting. That browning also leaves flavorful bits in the pan, which are then loosened with the white wine. Rather than wasting those juices, the entire contents of the sauté pan move into the roasting dish with the ribs.

Why White Wine Works with Rosticciana

The white wine adds acidity and helps lift the browned flavors from the pan. It is not meant to create a separate sauce. Instead, it becomes part of the cooking juices that coat the ribs as they roast with rosemary, garlic, and olive oil. The short reduction before roasting helps concentrate the flavor without leaving the wine harsh or raw.

Why Roast with Whole Garlic Cloves?

The garlic is used whole and unpeeled, which lets it perfume the roasting pan more gently than finely chopped garlic would. As the ribs cook, the cloves soften and become sweeter and more aromatic. That slower release of garlic flavor suits the dish because rosemary and browned pork are already strong elements.

Why the Broiler Finish Matters

The ribs have already cooked through by the time they reach the broiler. The final high heat is there for texture. A short broil deepens the color on the surface and gives the ribs the crisp edge described in the original recipe. It is also the stage where things can move very quickly, so stay close to the oven.

What to Serve with Tuscan Pork Ribs

Cannellini beans are one of the most natural Tuscan pairings for a dish like this.Our Fagioli all’Uccelletto combines cannellini beans with tomato, garlic, sage, and olive oil, giving the ribs a soft, savory side dish with enough acidity to balance the richness of the pork. Roasted potatoes also work well, especially if you want to keep the meal simple and rustic. You could also serve the ribs with a green vegetable or a sharp salad to give the plate more contrast.

The Perfect Bite

The outside of the rib should be crisp and well browned, while the meat inside remains juicy. Rosemary should come through immediately, followed by the deeper sweetness of roasted garlic and the savory richness of the pork. The white wine sits more quietly in the background, keeping the cooking juices from feeling too heavy. The best bite gets a little crust, tender meat, and enough rosemary-and-garlic pan flavor to remind you why this dish does not need a sugary glaze.

More Tuscan Recipes to Explore

If you want a classic Tuscan side dish for Rosticciana, Fagioli all’Uccelletto is the obvious next recipe to make. The combination of cannellini beans, tomato, garlic, sage, and olive oil fits naturally alongside roasted pork. For another hearty Tuscan meat dish, Peposo con Purè di Patate brings together slow-braised beef, red wine, black pepper, and soft potatoes. And if you want to stay with traditional Tuscan cooking more broadly, the Mama Florence recipe collection includes dishes such as Fagioli all’Uccelletto, Peposo, Fettunta, and other regional classics. 

Learn Traditional Tuscan Cooking in Florence

Rosticciana is a good example of the kind of cooking that depends less on complexity than on heat management and ingredient quality. Browning, deglazing, roasting, and finishing under high heat are all simple techniques, but each one changes the final result. Mama Florence’s Tuscan Traditional Cooking Course is built around traditional Tuscan dishes and techniques in a hands-on format. The school also offers broader Tuscan tradition experiences and cooking classes focused on regional food and ingredients.

 

Frequently Asked Questions

Q: What is Rosticciana? A: Rosticciana is the Tuscan name commonly used for pork ribs, especially when they are grilled or roasted simply with herbs and seasoning.

Q: How much pork do I need for this recipe? A: Our recipe uses approximately 1.1 lb pork ribs for 4 servings.

Q: What temperature should I roast Tuscan pork ribs at? A: Roast them at 450°F.

Q: How long do the ribs roast in the oven? A: The supplied recipe roasts them for approximately 25 minutes, turning them halfway through.

Q: Do I need to sear the ribs before roasting? A: Yes. The ribs are browned first in olive oil with rosemary before they go into the oven.

Q: How much wine is used? A: The recipe uses ½ cup dry white wine.

Q: Do Tuscan pork ribs use barbecue sauce? A: Not in this recipe. The ribs are seasoned with salt, pepper, rosemary, garlic, olive oil, and white wine.

Q: Why are the ribs broiled at the end? A: The broiler crisps and deepens the color of the exterior after the ribs have finished roasting.

Q: Should the garlic be peeled? A: No. The supplied method uses whole, unpeeled garlic cloves in the roasting pan.

Q: What should I serve with Rosticciana? A: Cannellini beans, especially Fagioli all’Uccelletto, and roasted potatoes are particularly natural accompaniments.

Q: Is Rosticciana grilled or oven-roasted? A: It is traditionally associated with grilled pork ribs, but this Mama Florence version is seared, oven-roasted, and finished under the broiler.

 

Disclaimer

Please note that our chefs may adapt recipes according to seasonal ingredient availability and participants’ dietary or allergy requirements. As a result, the ingredients, preparation, or presentation shown in this recipe may vary from what you prepared during your Mama Florence class. In some cases, elements of a dish may also appear as separate recipes. Please reach out to our team if any confusion arises. Thank you - the Mama Florence Family

Reviews

4.8 9 reviews

1. Nothing fancy. Everything right.

   Marco T.

   Rome, Italy · July 2026

2. Made it for an outdoor lunch in summer and it suited the occasion better than what I would normally have chosen.

   Maria C.

   Lisbon, Portugal · July 2026

3. Cheap ingredients, so a failure would not have hurt. That is what made me brave enough to try.

   Ingrid S.

   Stockholm, Sweden · July 2026

4. This is peasant cooking in the best sense. Almost nothing goes in, hours of flavour come out.

   Anna W.

   Berlin, Germany · June 2026

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