Tuscan Style Spareribs With Balsamic Glaze

This is a recipe by Bruce Aidells. I found it on FoodandWine.com. I brought it to a party and everyone just loved it! Prep and cooking time does not include marinating time.

• Ready In: 2 hrs 20 mins
• Serves: 6-8

Ingredients

• 2  tablespoons extra virgin olive oil
• 2  tablespoons  chopped fresh rosemary
• 2  teaspoons  chopped fresh sage
• 2  teaspoons  chopped fresh thyme
• 1 1⁄2 tablespoons fennel seeds
• 2  teaspoons sweet paprika
• 1  teaspoon ground coriander
• 1  teaspoon crushed red pepper flakes
• 1⁄2 teaspoon ground allspice
• 1 1⁄2 tablespoons kosher salt
• 2  teaspoons ground black pepper
• 6  lbs  pork spareribs
• 3  tablespoons  balsamic vinegar, preferably one aged for at least 5 years

Directions

1. In a small bowl, combine the olive oil, rosemary, sage, thyme, fennel seeds, paprika, coriander, crushed red pepper, allspice, salt & pepper. Rub the spice paste all over the spareribs and let stand at room temperature for 2 hours or refrigerate overnight.
2. Preheat oven to 325 degrees. Arrange the ribs on a large, rimmed baking sheet or roasting pan, meaty side up. Roast the ribs for 2 hours or until tender.
3. Preheat the broiler. Brush the meaty side of the ribs with the balsamic vinegar and broil 6 inches from the heat until browned, about 2 minutes. Let stand for 5 minutes, then cut between the ribs and serve.