TUSCAN STYLE SPARERIBS WITH BALSAMIC GLAZE

Tuscan Style Spareribs With Balsamic Glaze image

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.

Provided by Grace Lynn

Categories Pork

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 13

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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

Steps:

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.

Nutrition Facts : Calories 1318.1, Fat 111.3, SaturatedFat 34.9, Cholesterol 363.5, Sodium 2116.6, Carbohydrate 3.7, Fiber 1.4, Sugar 1.3, Protein 70.9