Name: Tuscan-Style Spareribs with Balsamic Glaze
Yield: 6
Ingredients: 2 tbsp. extra-virgin olive oil -; 2 tbsp. chopped rosemary leaves -; 1 1/2 tbsp. kosher salt -; 1 1/2 tbsp. 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 lb. pork spareribs -; 3 tbsp. balsamic vinegar -

Tuscan-Style Spareribs with Balsamic Glaze

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Ingredients for - Tuscan-Style Spareribs with Balsamic Glaze

1. 2 tbsp. extra-virgin olive oil -

2. 2 tbsp. chopped rosemary leaves -

3. 1 1/2 tbsp. kosher salt -

4. 1 1/2 tbsp. fennel seeds -

5. 2 tsp. Freshly ground black pepper -

6. 2 tsp. chopped sage -

7. 2 tsp. chopped thyme -

8. 2 tsp. sweet paprika -

9. 1 tsp. crushed red pepper -

10. 1 tsp. ground coriander -

11. 1/2 tsp. ground allspice -

12. 6 lb. pork spareribs -

13. 3 tbsp. balsamic vinegar -

How to cook deliciously - Tuscan-Style Spareribs with Balsamic Glaze

1. Stage

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. Stage

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. Stage

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. Stage

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