Tuscan Pork Ribs with Thyme Vinaigrette

Rosticciana is the Tuscan way with pork ribs - dry-rubbed, slow-cooked until the meat is falling off the bone, then dressed with a sharp thyme and mustard vinaigrette that cuts through all that richness. This is proper low-and-slow cooking, and your pizza oven is ideal: position the ribs near the fire at 170°C and let them go for about an hour. The vinaigrette lifts the whole dish - don't skip it.

Ingredients

• 2 whole racks of pork ribs
• 1 tablespoon salt
• 1 tablespoon black pepper
• 1 tablespoon garlic powder
• 2 teaspoons fresh thyme leaves (plus 2 extra for the vinaigrette)
• For the vinaigrette:
• 4 tablespoons wholegrain mustard
• 4 tablespoons apple cider vinegar
• Juice of half a lemon
• 2 teaspoons fresh thyme leaves
• Extra virgin olive oil
• Fresh parsley, roughly chopped

Method

1. Let your pizza oven settle to around 170°C.
2. Prepare the ribs: turn them bone-side up and trim away the membrane and any excess fat with a sharp knife.
3. Mix the salt, pepper, garlic powder, and 2 teaspoons of thyme. Rub this all over the ribs, pressing it into the meat.
4. Stand the ribs upright in a roasting tin (bone-side down, meat-side up). Position the tin near the fire in your oven.
5. Cook for about 60 minutes, rotating the tin halfway through. The meat should be tender enough to almost fall off the bone when prodded with a fork.
6. While the ribs cook, whisk together the mustard, cider vinegar, lemon juice, remaining thyme, and a good glug of olive oil to make the vinaigrette.
7. Cut the racks into individual ribs, arrange on a platter, dress with the vinaigrette, and scatter with chopped parsley.