About Beth

Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Spareribs with Tomatoes and Vegetables for Polenta | Main | Pork Sausages with Red Cabbage »

Grilled Marinated Spareribs


Wow, this has to be one of my favorite recipes in the cookbook. I have tried a couple of different ways to make ribs in the past. Our favorite way to prepare them was to boil the ribs in water and vinegar to remove most of the fat and then grill them quickly and slather them in a sweet and smoky barbeque sauce. This left the ribs crunchy on the outside with just tender meat inside. The other way I have tried is to slow bake them in the oven for at least 3 hours at a low heat, covered with a dry rub. Both of these methods gave acceptable results, but by far this new recipe leaves them all in the dust.


This recipe is so simple it would be easy to underestimate it. The ribs are marinated in a mixture of olive oil, chopped rosemary, and minced garlic for an hour at room temperature. Then they are grilled or broiled for 25 minutes until they are brown on the outside and tender, juicy on the inside. I personally went with the broiler this time because it was cold enough to snow outside and I wasn’t brave enough to face frozen fingers. The broiler worked well and the ribs were delicious. The combination of flavors blended and over time became greater then each by themselves. I anticipated tasting the rosemary and garlic in the meat, but what came through was a combination that was not immediately discernable as these flavors. I am struggling for words to describe the flavor because I haven’t ever tasted anything like this before. It was just incredible. I will definitely be repeating this recipe when Zach comes home for the holiday break.


Comments (4)

It sounds delicious Beth, and I particularly enjoyed the way you have written about this recipe.

I love ribs, but why do I forget about them? I must remedy this situation!

Mindy Smith:

I love ribs and I love garlic, olive oil and rosemary. I'm sold on this recipe for sure!! I'd use my indoor grill here too at this time of year!

Great post!!


Beth, the ribs look so flavorful, and so simple. Being in St. Louis, we are used to ribs bbq'd to within an inch of their life. I'm going to try this - soon.

Marcella Hazan:

Beth, this may have been your most eloquent post. You are always straightforward and clear in your descriptions, but this time to clarity you have added emotion and it is quite moving. Aren't ribs marvelous?

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