Tuscan-Style Spareribs With Balsamic Glaze Recipe

Name: Tuscan-Style Spareribs With Balsamic Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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
2.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.
3
3.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.
4
4.Wine Recommendation: A slightly spicy medium-bodied red with low acidity or a lighter-bodied Sangiovese-based red like Chianti.

1099

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Tuscan-Style Spareribs With Balsamic Glaze falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tuscan-Style Spareribs With Balsamic Glaze

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions