Tuscan-Style Slow Roasted Spareribs With Balsamic Glaze |
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Prep Time: 20 Minutes Cook Time: 2 Minutes |
Ready In: 22 Minutes Servings: 6 |
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These fantastic ribs are slow roasted in the oven so we can have delicious ribs anytime of the year! The rub is wonderful and the ribs are tender yet have a crisp finish with a balsamic glaze. This is adapted from Bruce Aidells's Complete Book of Pork Cookbook. You may need more of the balsamic vinegar, use your judgement. Cooking time does not include the rub setting time. I think they are much better when you let them set overnight. Hope you enjoy as much as we do! Ingredients:
2 tablespoons extra virgin olive oil |
2 tablespoons chopped rosemary |
1 1/2 tablespoons kosher salt |
2 teaspoons fresh ground black pepper |
2 teaspoons chopped sage |
2 teaspoons chopped thyme |
2 teaspoons sweet paprika |
1 teaspoon crushed red pepper flakes |
1 teaspoon ground coriander |
1/2 teaspoon ground allspice |
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, kosher salt, 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. 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. 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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