These were so good. I had to use loin back ribs instead of spareribs so I baked them an extra 20-30 minutes. I used Kirkland balsamic. Served with pan-roasted Brussels sprouts, garlic mashed potatoes and Waldorf salad.
Bruce Aidells, author of the new Bruce Aidells' s Complete Book of
Pork, loves to barbecue spareribs, but his favorite way to prepare them is
to generously season the ribs with a mix of aromatic herbs and spices and
slow-roast them until tender and crisp. Like his favorite Tuscan cooks, he
finishes the ribs with a simple balsamic glaze.
* Exported for MasterCook 4 by Living Cookbook *
Tuscan-Style Spareribs with Balsamic Glaze
2 Tbs extra-virgin olive oil
2 Tbs chopped rosemary leaves
1 1/2 Tbs kosher salt
1 1/2 Tbs fennel seeds
2 tsp freshly ground black pepper
2 tsp chopped sage
2 tsp chopped thyme
2 tsp sweet paprika
1 tsp crushed red pepper
1 tsp ground coriander
1/2 tsp ground allspice
6 lbs pork spareribs
3 Tbs balsamic vinegar, preferably one aged
-- for at least 5 years
1. In a small bowl, combine the olive oil, rosemary, kosher salt, fennel,
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°.
3. Arrange the ribs on a large, rimmed baking sheet or roasting pan, meaty
side up. Roast the ribs for 2 hours, or until tender.
4. Preheat the broiler.
5. 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.
Recipe Source: Food & Wine
- - - - - - - - - - - - - - - - - -
http://www.foodandwine.com/recipes/tuscan-style-spareribs-with-balsamic-glaze
Bruce Aidells, author of the new Bruce Aidells' s Complete Book of
Pork, loves to barbecue spareribs, but his favorite way to prepare them is
to generously season the ribs with a mix of aromatic herbs and spices and
slow-roast them until tender and crisp. Like his favorite Tuscan cooks, he
finishes the ribs with a simple balsamic glaze.
* Exported for MasterCook 4 by Living Cookbook *
Tuscan-Style Spareribs with Balsamic Glaze
2 Tbs extra-virgin olive oil
2 Tbs chopped rosemary leaves
1 1/2 Tbs kosher salt
1 1/2 Tbs fennel seeds
2 tsp freshly ground black pepper
2 tsp chopped sage
2 tsp chopped thyme
2 tsp sweet paprika
1 tsp crushed red pepper
1 tsp ground coriander
1/2 tsp ground allspice
6 lbs pork spareribs
3 Tbs balsamic vinegar, preferably one aged
-- for at least 5 years
1. In a small bowl, combine the olive oil, rosemary, kosher salt, fennel,
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°.
3. Arrange the ribs on a large, rimmed baking sheet or roasting pan, meaty
side up. Roast the ribs for 2 hours, or until tender.
4. Preheat the broiler.
5. 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.
Recipe Source: Food & Wine
- - - - - - - - - - - - - - - - - -
http://www.foodandwine.com/recipes/tuscan-style-spareribs-with-balsamic-glaze