I had a hankering for ribs, and since I don’t make them often I wanted a straightforward recipe to follow – this one from Food and Wine magazine fit the bill. Easy, delicious, and a fine use of good Balsamic vinegar. The full recipe is below.
First, I put together the spice mix, and then rubbed it on the meat. I had a 4-pound rack of ribs, but I still made the full amount of the spice mix for a 6-pound rack.
I let the meat sit for 2 hours and absorb the flavors, preheated the oven, and cooked it at 325 for about 2-1/2 hours, until tender. Then I brushed it with some good balsamic vinegar, and broiled for just a couple minutes, which added a lovely carmelized color to it.
These looked so good it was hard to let them sit for 5 more minutes! Served with some butternut squash. Delicious. Recipe follows.
Tuscan-Style Spareribs with Balsamic Glaze
(Adapted from Food and Wine magazine)
2 tablespoons olive oil
2 tablespoons rosemary leaves, chopped
1-1/2 tablespoon kosher salt
1-1/2 tablespoon fennel seeds
2 teaspoons freshly ground black pepper
2 teaspoons fresh sage, chopped
2 teaspoons fresh thyme leaves, chopped (I only had dried)
2 teaspoons sweet paprika
1 teaspoon crushed red pepper
1 teaspoon ground coriander
1/2 teaspoon ground allspice
6 pounds pork spare ribs (I used a 4-pound rack)
3 tablespoons balsamic vinegar, preferably aged at least 5 years
1. In a small bowl, combine the olive oil with the spices. Rub the spice paste all over the spareribs and let stand at room temperature for 2 hours or refrigerate overnight.
2. Preheat 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. (Mine took about 2-1/2 hours.)
3. Preheat the broiler. Brush the meaty side of the ribs with the balsamic vinegar and broil 6 inches from the heat until browned, 2 minutes. Let stand for 5 minutes. Then cut between the ribs and serve.