Tuscan-Style Spareribs with Balsamic Glaze

Tuscan-Style Spareribs with Balsamic Glaze

from foodandwine.com
270 min
6 servings

Bruce Aidells, author of Bruce Aidells's Complete Book of Pork, loves to barbecue spareribs, but his favorite way to prepare them is to generously sea...

Ingredients

  • 2 tablespoonsextra-virgin olive oil
  • 2 tablespoonschopped rosemary leaves
  • 1 ½ tablespoonskosher salt
  • 1 ½ tablespoonsfennel seeds
  • 2 teaspoonsfreshly ground black pepper
  • 2 teaspoonschopped sage
  • 2 teaspoonschopped thyme
  • 2 teaspoonssweet paprika
  • 1 teaspooncrushed red pepper
  • 1 teaspoonground coriander
  • ½ teaspoonground allspice
  • 6 poundspork spareribs
  • 3 tablespoonsbalsamic vinegar, preferably one aged for at least 5 years

Directions

  1. 1

    In a small bowl, combine the olive oil, rosemary, kosher salt, fennel, black pepper, sage, thyme, paprika, crushed red pepper, coriander and allspice. Rub the spice paste all over the spareribs and let stand at room temperature for 2 hours or refrigerate overnight.

  2. 2

    Preheat the oven to 325°. 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. 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.