Shelly's Recipe

TUSCAN-STYLE PORK RIBS WITH BALSAMIC GLAZE

Category: Ribs

2 tbsp olive oil
2 tbsp chopped fresh rosemary leaves, or 1 tsp dried rosemary
1-1/2 tbsp kosher salt
1-1/2 tbsp fennel seeds, or 1-1/2 tsp ground fennel
2 tsp pepper
2 tsp fresh chopped sage, or 1 tsp dried sage
2 tsp fresh chopped thyme, or 1/2 tsp dried thyme
2 tsp paprika
1 tsp crushed red pepper, optional, depending on how much heat you like
1 tsp ground coriander
1/2 tsp ground allspice
6 pounds pork ribs
3 tbsp balsamic vinegar

In a small bowl, combine olive oil, rosemary, salt, fennel seeds, pepper, sage, thyme, paprika, red pepper, coriander, and allspice. Rub spice paste all over ribs and let stand at room temperature for 2 hours, or refrigerate overnight.

Preheat oven to 325. Arrange ribs on a large, rimmed baking sheet or roasting pan, meaty side up. Roast ribs uncovered for 2 hours or until tender.

Preheat broiler. Brush meaty side of ribs with balsamic vinegar and broil 6 inches from heat until browned, about 2 minutes. Let stand for 5 minutes, then cut between ribs, or serve in slabs.

Tip: You can use this glaze on pork chops, lamb chops, and cuts of chicken.