Tuscan Style Spareribs With Balsamic Glaze |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 8 |
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This is a recipe by Bruce Aidells. I found it on . I brought it to a party and everyone just loved it! Prep and cooking time does not include marinating time. 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.
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