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Ingredients
- 3 TBLS extra virgin olive oil
- 2 TBLS chopped fresh rosemary leaves
- 1 TBLS kosher or sea salt
- 1 ½ TBLS fennel seeds
- 2 teap freshly ground pepper
- 2 teap chopped sage
- 2 teap chopped thyme
- 2 teap sweet paprika
- 1 teap red pepper flakes
- 1 teap ground coriander
- 1 teap ground allspice
- 6 lbs pork spareribs
- 3 TBLS balsamic vinegar, preferably one aged for at least 3 years. (I usually do 1 ½ of all the above)
Details
Preparation
Step 1
In a bowl mix all ingredients except vinegar rub the spice paste all over both sides of the ribs and refrigerate overnight.
Put ribs on a large cookie sheets completely encased in aluminum foil and cook at 250° for 2 ½ hrs (if I’m doing 2 racks of ribs I cook at 300°)
You can either finish ribs under broiler or on Bar-B-Que, brush vinegar on one side cook until browned (couple of minutes) flip and repeat
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