TUSCAN-STYLE SPARERIBS W/ BALSAMIC GLAZE
Serves 6
Ingredients
2 TB EVOO
2 TB chopped rosemary
1-1/2 TB kosher salt
1-1/2 TB 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 TB balsamic vinegar, preferably one aged at least 5 years
Directions
In a small bowl, combine the olive oil, rosemary, 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 oven to 325F. Arrange the ribs meaty side up on a large rimmed baking sheet or roasting pan and roast for 2 hours, 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.
Recipe courtesy of Food & Wine's Staff Favorites Cookbook
This is a very enjoyable alternative to the seemingly unending variations of sauced barbecue ribs. Great flavor, a lot like an Italian sausage (due to the fennel, in large part), and they couldn't be easier.
Serves 6
Ingredients
2 TB EVOO
2 TB chopped rosemary
1-1/2 TB kosher salt
1-1/2 TB 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 TB balsamic vinegar, preferably one aged at least 5 years
Directions
In a small bowl, combine the olive oil, rosemary, 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 oven to 325F. Arrange the ribs meaty side up on a large rimmed baking sheet or roasting pan and roast for 2 hours, 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.
Recipe courtesy of Food & Wine's Staff Favorites Cookbook
This is a very enjoyable alternative to the seemingly unending variations of sauced barbecue ribs. Great flavor, a lot like an Italian sausage (due to the fennel, in large part), and they couldn't be easier.
