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