{"product_id":"tuscan-pork-ribs-with-thyme-vinaigrette","title":"Tuscan Pork Ribs with Thyme Vinaigrette","description":"\u003cp\u003eRosticciana 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.\u003c\/p\u003e\n\n\u003ch2\u003eIngredients\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e2 whole racks of pork ribs\u003c\/li\u003e\n  \u003cli\u003e1 tablespoon salt\u003c\/li\u003e\n  \u003cli\u003e1 tablespoon black pepper\u003c\/li\u003e\n  \u003cli\u003e1 tablespoon garlic powder\u003c\/li\u003e\n  \u003cli\u003e2 teaspoons fresh thyme leaves (plus 2 extra for the vinaigrette)\u003c\/li\u003e\n  \u003cli\u003e\u003cstrong\u003eFor the vinaigrette:\u003c\/strong\u003e\u003c\/li\u003e\n  \u003cli\u003e4 tablespoons wholegrain mustard\u003c\/li\u003e\n  \u003cli\u003e4 tablespoons apple cider vinegar\u003c\/li\u003e\n  \u003cli\u003eJuice of half a lemon\u003c\/li\u003e\n  \u003cli\u003e2 teaspoons fresh thyme leaves\u003c\/li\u003e\n  \u003cli\u003eExtra virgin olive oil\u003c\/li\u003e\n  \u003cli\u003eFresh parsley, roughly chopped\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eMethod\u003c\/h2\u003e\n\u003col\u003e\n  \u003cli\u003eLet your pizza oven settle to around 170°C.\u003c\/li\u003e\n  \u003cli\u003ePrepare the ribs: turn them bone-side up and trim away the membrane and any excess fat with a sharp knife.\u003c\/li\u003e\n  \u003cli\u003eMix the salt, pepper, garlic powder, and 2 teaspoons of thyme. Rub this all over the ribs, pressing it into the meat.\u003c\/li\u003e\n  \u003cli\u003eStand the ribs upright in a roasting tin (bone-side down, meat-side up). Position the tin near the fire in your oven.\u003c\/li\u003e\n  \u003cli\u003eCook 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.\u003c\/li\u003e\n  \u003cli\u003eWhile the ribs cook, whisk together the mustard, cider vinegar, lemon juice, remaining thyme, and a good glug of olive oil to make the vinaigrette.\u003c\/li\u003e\n  \u003cli\u003eCut the racks into individual ribs, arrange on a platter, dress with the vinaigrette, and scatter with chopped parsley.\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57507809722752,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/tuscan-pork-ribs-with-thyme-vinaigrette-1872008.jpg?v=1772492423","url":"https:\/\/kitcheninthegarden.co.uk\/products\/tuscan-pork-ribs-with-thyme-vinaigrette","provider":"Kitchen In The Garden","version":"1.0","type":"link"}