Love a good Keith video. As a screen presence he's really grown in confidence these last few years. Comes across as supremely credible and trustworthy.
We made this tonight and we loved them. I grew up in the North and I'm not a huge fan of "oh, it was FALLING OFF THE BONE!!!" that is popular here in Texas. Anything will fall off the bone if you cook it long enough. These came off the bone cleanly (for the most part). Simple and delicious. Next time, I think that rather than the suggested dressing, we'll make Thai/Vietnamese dressing with lime juice, fish sauce, sugar, and Thai chilies.
Yes, I'm replying to my own post. We made this last night with baby back ribs and made the Thai dressing referenced above. It was outstanding. I can't tell you how much I love these ribs. Thank you again.
@@sandrah7512 ma'am , the membrane is still on the bottom of the rib rack, you can see it, actually some folks like the membrane left on while grilling/smoking, they say it keeps more moisture in the ribs, also they are easy to peel off after finishing as they are crispy like a raw onion skin peel, I'm 58 yr pld Irishman & been grilling/smoking meats since I was young, God bless you & yours & please stay safe
@@sandrah7512 ma'am, I apologize, it appeared the membrane was removed, I was wrong, you were right, forgive me please ?, I'm disabled & retired & my sight is not very good, it's blurred & can't be corrected, but that is no excuse, I should have looked it up before I made my comment to you, God bless you all
Grilled the ribs as suggested - and really ribs just need salt and pepper. Low and slow for brisket and pulled pork, ribs will be a 15 min cook from now on.
I am writing something in the manner of comments that I have found irritating when I read them. But nevertheless, such trivial amounts of salt and pepper? Sorry just seems like a gesture instead of a perceptible taste. Plus black pepper grilled is often just burned black pepper so I think wait with the pepper til late in the process. The salt seems well and properly used.
@@obtg i actually made it today and used my air fryer toaster oven! (i have been without an oven for two years now.) cooked it in the air fryer basket so was able to drain out A LOT of fat. instead, i cooked it meat side up first and in between flipping, i brushed the meat with sprigs of rosemary that was dipped in olive oil. put the temp of my oven between 325-375.
@@sunflowerbaby1853 that's so true. I pay over $10000 a month and a portion of that is my personal income and Medicare and Medicaid. It's an awful price to pay for a bed in the corner no more than five feet wide by maybe 6 feet. Plus I share a room with a lady who makes noise. Thanks for understanding. ❤️
@@shirleylewis7199 I so totally understand. I've been caring for my bed bound Alzheimer's mother for over 5 yrs now by myself and could have put her in a nursing home. But if I did she wouldn't have lasted 2 months. She loves my home cooking and all of the attention I give her. I have put my life on hold and its really, really hard but I wouldn't have it any other way. I cannot believe with the money they are getting that you have to have a roommate. That sucks. And there is no reason that they cannot provide you with tasty meals. I wish that I lived close by to bring you a yummy meal. ☺
It's a technique. And it's outstanding. I live in Texas where people have foodgasms over ribs (and everything else) that "falls off the bone," that has been cooked to death and drenched in some tomato-based, overly sweet sauce. And it's generally horrible. Keith gives you timing that has worked for me the three times I've made these. I'm not that much of a stan that I won't criticize a recipe (see my comments on the grilled Greek chicken a couple of weeks ago) but this technique is a revelation.
Those poor chefs in the background are always in the same locations, same clothes, cooking the same foods, same same same. I know it is just a green screen thing but can't you use a different background? How about some pigs rooting in a fresh field, like a before and after?
@@sandrah7512 If it isn't a green screen then they do a great job of setting all the equipment up in the same locations, having the same chefs wearing the same clothes and cooking the same foods on the same grills each time. I think you are right about them cooking foods at the staggered doneness. I think that was a question answered by one of the chefs in the past year. They are using a green screen though. Go look at any video with "grilled" in the title. The younger asian with black rimmed glasses is on the left at the first grill. She is turning what looks like red and yellow peppers. The people next in line are always the same. There are about 6 grills in the center directly over the yellow line. There are 3 stainless steel large grills on the right with two ladies in the same clothes attending to them. The shots are not 100% the same but you can tell the background was all done on the same day, within minutes. Actually I think the backgrounds in the kitchens are the same. There are times when I recognize the same scenes in the background. Usually I recognize one of the chefs in the same position though. I do remember when they were doing the grilling outside at the farmhouse scene. Those were all about the same too. I don't blame them though. They can't wait for perfectly sunny weather to shoot a grilling scene.
Love a good Keith video.
As a screen presence he's really grown in confidence these last few years.
Comes across as supremely credible and trustworthy.
We made this tonight and we loved them. I grew up in the North and I'm not a huge fan of "oh, it was FALLING OFF THE BONE!!!" that is popular here in Texas. Anything will fall off the bone if you cook it long enough. These came off the bone cleanly (for the most part). Simple and delicious. Next time, I think that rather than the suggested dressing, we'll make Thai/Vietnamese dressing with lime juice, fish sauce, sugar, and Thai chilies.
Yes, I'm replying to my own post. We made this last night with baby back ribs and made the Thai dressing referenced above. It was outstanding. I can't tell you how much I love these ribs. Thank you again.
@@jmnindfw how is that dressing made please? From Texas and wanna experience a different flavor.
Saw this episode today on PBS - came here for the details on the vinaigrette for my pork roast tonight. Should be great.!
These ribs look fantastic! Can’t wait to give the recipe a try. Adding white beans and sausage.
What Gas Grill did you use to make Rosticciana (Tuscan Grilled Pork Ribs) with Grilled Radicchio
love your you tube channel!
Very Tuscan. No matter what it is, rub it with olive oil, salt and pepper and grill it. One recipe for everything.
Bridget doesn't look at Jack or Adam the way she looks at Keith...😍
Yum
Flavors and seasoning are SPARINGLY applied to the ribs LOL get it? Spare ribs?
Did they leave the membrane on the ribs?
Yes they did, if you want a pre-grill removal of the membrane just post me , 30 seconds or less
@@sandrah7512 ma'am , the membrane is still on the bottom of the rib rack, you can see it, actually some folks like the membrane left on while grilling/smoking, they say it keeps more moisture in the ribs, also they are easy to peel off after finishing as they are crispy like a raw onion skin peel, I'm 58 yr pld Irishman & been grilling/smoking meats since I was young, God bless you & yours & please stay safe
@@sandrah7512 ma'am, look up the recipe on the recipe site they left, God bless
@@sandrah7512 ma'am, I apologize, it appeared the membrane was removed, I was wrong, you were right, forgive me please ?, I'm disabled & retired & my sight is not very good, it's blurred & can't be corrected, but that is no excuse, I should have looked it up before I made my comment to you, God bless you all
Ooh outside...
Grilled the ribs as suggested - and really ribs just need salt and pepper. Low and slow for brisket and pulled pork, ribs will be a 15 min cook from now on.
Can I find the radicchio at grocery store?
Yes ma'am, they will normally be in the produce area near cabbage or squash, God bless & hope that helps
He didn’t remove the sinew in the under part of the ribs to make it more tender.
Has anyone made this recipe?
Just did and it was delicious!
I lived in Siana for 6 years I’ve never seen the dish I think it’s an American thing
I am writing something in the manner of comments that I have found irritating when I read them. But nevertheless, such trivial amounts of salt and pepper? Sorry just seems like a gesture instead of a perceptible taste. Plus black pepper grilled is often just burned black pepper so I think wait with the pepper til late in the process. The salt seems well and properly used.
Yes tasty ⚘👍🌻🍀👍🌺👍
can i just do this in the oven??? lol
Well, I'd like to know because I don't have a grill (no place for it)
@@obtg i actually made it today and used my air fryer toaster oven! (i have been without an oven for two years now.) cooked it in the air fryer basket so was able to drain out A LOT of fat. instead, i cooked it meat side up first and in between flipping, i brushed the meat with sprigs of rosemary that was dipped in olive oil. put the temp of my oven between 325-375.
Thanks for the info
You could definitely broil it instead. The ol upside-down grill in your oven.
Except for the vinegar, this is delightfully keto friendly! Yum!
Try it with a Thai dressing (nam pla prik). It's outstanding. I substitute the sugar with either splenda or liquid stevia.
I would love for him to cook that for me. I have to eat disgusting nursing home food every day. I've lost weight needless to say. It's so gross.
It's disappointing since you pay so much.
@@sunflowerbaby1853 that's so true. I pay over $10000 a month and a portion of that is my personal income and Medicare and Medicaid. It's an awful price to pay for a bed in the corner no more than five feet wide by maybe 6 feet. Plus I share a room with a lady who makes noise. Thanks for understanding. ❤️
@@shirleylewis7199
I so totally understand. I've been caring for my bed bound Alzheimer's mother for over 5 yrs now by myself and could have put her in a nursing home. But if I did she wouldn't have lasted 2 months.
She loves my home cooking and all of the attention I give her. I have put my life on hold and its really, really hard but I wouldn't have it any other way.
I cannot believe with the money they are getting that you have to have a roommate. That sucks. And there is no reason that they cannot provide you with tasty meals. I wish that I lived close by to bring you a yummy meal. ☺
Awww :( if I was near by I'd want to cook you an amazing meal.
Everyone should be able to have food that makes them happy. Hope it all gets better.
Awww. I wish I could make you a care package.
This isn't a recipe lol
"Toss some ribs on your grill, when they're done cooking eat them"
It's a technique. And it's outstanding. I live in Texas where people have foodgasms over ribs (and everything else) that "falls off the bone," that has been cooked to death and drenched in some tomato-based, overly sweet sauce. And it's generally horrible. Keith gives you timing that has worked for me the three times I've made these. I'm not that much of a stan that I won't criticize a recipe (see my comments on the grilled Greek chicken a couple of weeks ago) but this technique is a revelation.
Those poor chefs in the background are always in the same locations, same clothes, cooking the same foods, same same same. I know it is just a green screen thing but can't you use a different background? How about some pigs rooting in a fresh field, like a before and after?
@@sandrah7512 If it isn't a green screen then they do a great job of setting all the equipment up in the same locations, having the same chefs wearing the same clothes and cooking the same foods on the same grills each time. I think you are right about them cooking foods at the staggered doneness. I think that was a question answered by one of the chefs in the past year. They are using a green screen though. Go look at any video with "grilled" in the title. The younger asian with black rimmed glasses is on the left at the first grill. She is turning what looks like red and yellow peppers. The people next in line are always the same. There are about 6 grills in the center directly over the yellow line. There are 3 stainless steel large grills on the right with two ladies in the same clothes attending to them. The shots are not 100% the same but you can tell the background was all done on the same day, within minutes. Actually I think the backgrounds in the kitchens are the same. There are times when I recognize the same scenes in the background. Usually I recognize one of the chefs in the same position though. I do remember when they were doing the grilling outside at the farmhouse scene. Those were all about the same too. I don't blame them though. They can't wait for perfectly sunny weather to shoot a grilling scene.