TUSCAN-STYLE SLOW ROASTED SPARERIBS WITH BALSAMIC GLAZE
These fantastic ribs are slow roasted in the oven so we can have delicious ribs anytime of the year! The rub is wonderful and the ribs are tender yet have a crisp finish with a balsamic glaze. This is adapted from Bruce Aidells's Complete Book of Pork Cookbook. You may need more of the balsamic vinegar, use your judgement. Cooking time does not include the rub setting time. I think they are much better when you let them set overnight. Hope you enjoy as much as we do!
Provided by Scoutie
Categories Pork
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, combine the olive oil, rosemary, kosher salt, 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°. 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.
Nutrition Facts : Calories 1344.2, Fat 111.8, SaturatedFat 41.2, Cholesterol 353.8, Sodium 2090, Carbohydrate 1.5, Fiber 0.8, Sugar 0.1, Protein 77.8
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Umar Dogar
d.u20@yahoo.comThese ribs were amazing! The glaze was perfect and the meat was fall-off-the-bone tender.
Shylah Cook
scook@yahoo.comI'm not a big fan of ribs, but I really enjoyed these. The meat was so tender and flavorful.
Shannon Mayfield
s@hotmail.frI made these ribs for a potluck and they were a huge hit! Everyone loved them.
Jason Gianfelice
gjason@aol.comThe ribs were a bit too salty for my taste.
Eufemia Leal
eufemialeal@yahoo.comThese ribs were the best I've ever had! I will definitely be making them again and again.
Basit Dawar
dawar.b63@hotmail.comI would have liked the glaze to be a bit thicker.
Roxanne Sepe
s25@gmail.comI've made this recipe several times and it always turns out great. It's a family favorite!
Ariad Mubin
a_mubin84@hotmail.comI followed the recipe exactly and the ribs turned out dry and overcooked.
Sally Boyle
boyle.sally51@yahoo.comThese ribs were amazing! The meat was so tender and the glaze was perfect.
Tony Wilson
tony.wilson87@hotmail.frI'm not a big fan of ribs, but I really enjoyed these. The glaze was especially good.
Nelson Comedyhuz
comedyhuz@yahoo.comI made this recipe for a party and it was a huge hit! Everyone loved the ribs.
Isaac Nwosu
nwosu@yahoo.comThe ribs were a bit tough, but the flavor was good.
Miguel Silva
s@yahoo.comI didn't have any balsamic vinegar, so I used red wine vinegar instead. It turned out great!
Whab Mughal
mughal.whab47@yahoo.comThese ribs were so easy to make and they were so delicious! I will definitely be making them again.
Sylvia Rosriguez
sylvia.rosriguez67@hotmail.co.ukThe glaze was a bit too sweet for my taste.
Kydd Ice
k-i53@gmail.comI followed the recipe exactly and the ribs turned out perfectly. My family loved them!
Abhi Singh
singh_a53@gmail.comThe ribs were a bit dry, but the glaze was delicious.
Noor Zali
zali.noor@gmail.comThese spareribs were fall-off-the-bone tender and the balsamic glaze was the perfect finishing touch. I will definitely be making this recipe again!