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Tuscan-Style Spareribs with Balsamic Glaze Recipe

   
 

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     Tuscan-Style Spareribs with Balsamic Glaze

Category   Entrees - Maindishes
Sub Category   None
Servings   6
Preptime   4 hours 30 minutes
Wine/Beverage
Recommendations
  Chianti

Ingredients
2  tablespoon(s) extra-virgin olive oil
2  tablespoon(s) chopped rosemary leaves
1 1/2 tablespoon(s) kosher salt
1 1/2 tablespoon(s) fennel seeds
2  teaspoon(s) freshly ground black pepper
2  teaspoon(s) chopped sage
2  teaspoon(s) chopped thyme
2  teaspoon(s) sweet paprika
1  teaspoon(s) crushed red pepper
 
1  teaspoon(s) ground coriander
1/2 teaspoon(s) ground allspice
6  pound(s) pork spareribs
3  tablespoon(s) balsamic vinegar, preferably one aged for at least 5 years

Instructions
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.
Preheat the oven to 325 degrees F. 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.
Wine Recommendation- A slightly spicy medium-bodied red with low acidity or a lighter-bodied Sangiovese-based red like Chianti.


Originally Submitted
6/7/2009





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