Rosemary and Lemon Ribs

Like my Tuscan grandmother, I like to cook with fresh, high-quality meats and produce, and develop seasonings to enhance the true flavors of food. This style of cooking lends itself to making dishes that pair well with the forward fruit of Pellegrini wine. My barbeque springs from this tradition—I use fresh rosemary and lemon juice which are famous for bringing out the best that pork ribs have to offer. One secret: I keep an active herb garden and lemon tree in my yard that adds to freshness and taste. Serve these delicious ribs with grilled corn, a green salad and a glass of Pellegrini wine.

-Janet Pellegrini

2 cloves garlic

Leaves from 3 sprigs of rosemary (about 6” each)

Juice and zest of 1 lemon

1 cup wine vinegar (red or white)

1 slab of pork spare ribs (about 12-14 ribs)

Salt and pepper

Chop garlic and rosemary leaves by hand or with a food blender. Add lemon juice, zest and vinegar.

Place the ribs in a large plastic bag, and place bag in a rimmed baking pan. Pour marinade in the bag and close tightly. Place pan in the refrigerator and marinate ribs for four hours or overnight, turning occasionally.

Lift ribs from marinade and drain briefly, reserving the marinade. Season the meat with salt and pepper. Over a medium grill, barbeque the ribs for 1-1 ½ hours or until meat near the bone is no longer pink, basting occasionally but sparingly with preserved marinade.

Serves 4