Best Tuscan Ribs Recipes

Tuscan Ribs image

Provided by Martha Stewart

Time 3h20m

Number Of Ingredients 11

1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
2 teaspoons hot paprika
4 teaspoons fennel seeds
2 teaspoons chopped fresh sage leaves
2 teaspoons chopped fresh thyme leaves
2 tablespoons chopped fresh rosemary leaves
3 racks baby back ribs (each about 1 3/4 pounds), membranes removed
1/4 cup white balsamic vinegar
1 small clove garlic, grated (1/4 teaspoon)
Balsamic Potato Salad, for serving

Steps:

Line a baking sheet with parchment-lined foil. Stir together oil, 4 teaspoons salt, 1 teaspoon pepper, paprika, fennel seeds, sage, thyme, and rosemary. Rub mixture all over ribs. Cover; let stand at least 1 hour, or refrigerate up to overnight.
Preheat oven to 325 degrees. Roast ribs, uncovered, until meat is tender, 2 hours. (Ribs can be allowed to cool completely at this point and stored, covered, in refrigerator up to 3 days.) Switch oven to broil, with a rack 6 inches from heating element. Stir together vinegar and garlic; season with salt and pepper. Brush ribs with half of glaze. Broil until crisp, 1 to 2 minutes. Brush with remaining glaze, if desired. Cut into pieces and serve, alongside potato salad.

Baby Back Ribs with Tuscan BBQ Sauce image

Provided by Michael Chiarello : Food Network

Yield 6 servings

Number Of Ingredients 9

3 racks of baby back ribs
Gray salt and freshly ground black pepper
1 cup honey
1/4 cup soy sauce
1/2 cup balsamic vinegar
1 cup ketchup
1/4 cup espresso
2 tablespoons extra virgin olive oil
2 tablespoons minced garlic

Steps:

Ribs: Preheat the oven to 325 degrees F. Cut each rack of ribs in half and season with salt and pepper. Stack the ribs on a foil-covered baking sheet, in two piles of 3 pieces. Bake in the oven about 2-1/2 hours, or until tender, rotating the ribs every 30 minutes. Remove the ribs from the oven and cover them with foil to keep them moist and tender.
Sauce: In a bowl, whisk together the honey, soy sauce, vinegar, ketchup, and espresso. Place the olive oil and garlic in a small saute pan. Cook over low heat for about 1 minute, or until it turns a golden brown. Remove from heat. Add to the honey mixture. Place the honey mixture in a saucepan and bring to a simmer for 15 minutes to blend the flavors.
To complete: Brush the BBQ sauce on both sides of the ribs, and arrange them in a single layer. Place the ribs on an outdoor grill or in a 425 degree F oven. Turn and baste the ribs as they cook. Remove when the ribs are glazed and tender, about 15 minutes.

Tuscan Ribs with Balsamic Glaze Recipe image

Provided by therman

Number Of Ingredients 13

3 TBLS extra virgin olive oil
2 TBLS chopped fresh rosemary leaves
1 TBLS kosher or sea salt
1 ½ TBLS fennel seeds
2 teap freshly ground pepper
2 teap chopped sage
2 teap chopped thyme
2 teap sweet paprika
1 teap red pepper flakes
1 teap ground coriander
1 teap ground allspice
6 lbs pork spareribs
3 TBLS balsamic vinegar, preferably one aged for at least 3 years. (I usually do 1 ½ of all the above)

Steps:

In a bowl mix all ingredients except vinegar rub the spice paste all over both sides of the ribs and refrigerate overnight. Put ribs on a large cookie sheets completely encased in aluminum foil and cook at 250° for 2 ½ hrs (if I'm doing 2 racks of ribs I cook at 300°) You can either finish ribs under broiler or on Bar-B-Que, brush vinegar on one side cook until browned (couple of minutes) flip and repeat