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.
tablespoons balsamic vinegar, preferably one aged for at least 5 years
NUTRITION INFO
Serving Size: 1 (357) g
Servings Per Recipe:
6
AMT. PER SERVING% DAILY VALUE
Calories: 1318.1
Calories from Fat 1001 g76 %
Total Fat 111.3 g171 %
Saturated Fat 34.9 g174 %
Cholesterol 363.5 mg
121 %
Sodium 2116.6 mg
88 %
Total Carbohydrate
3.7 g
1 %
Dietary Fiber 1.4 g5 %
Sugars 1.3 g5 %
Protein 70.9 g
141 %
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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.