TUSCAN-STYLE SLOW ROASTED SPARERIBS WITH BALSAMIC GLAZE
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!
Provided by Scoutie
Categories Pork
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 1344.2, Fat 111.8, SaturatedFat 41.2, Cholesterol 353.8, Sodium 2090, Carbohydrate 1.5, Fiber 0.8, Sugar 0.1, Protein 77.8
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love