Tuscan Ribs with Balsamic Glaze

By therman

Kathy's recipe

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)

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