Tuscan-Style Spareribs With Balsamic Glaze

Locale: Italy

Source: Bruce Aidells [link]

Serves: ?


  • 2 tbs extra-virgin olive oil
  • 2 tbs rosemary, chopped
  • 1.5 tbs kosher salt
  • 1.5 tbs fennel seeds
  • 2 tsp black pepper, ground
  • 2 tsp sage, chopped
  • 2 tsp thyme, chopped
  • 2 tsp sweet paprika
  • 1 tsp red pepper, crushed
  • 1 tsp coriander, ground
  • 0.5 tsp allspice, ground
  • 6 lbs pork spareribs
  • 3 tbs balsamic vinegar


  1. In small bowl, combine olive oil, spices. Rub the spice paste all over the spareribs. Let stand at room temperature for 2 hours or refrigerate overnight.

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

  3. 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 and serve.


  1. Although this recipe calls for using straight balsamic vinegar, I'm tempted to turn it into more of a glaze, by reducing it with sugar. One glaze recipe calls for 2 c balsamic vinegar, 0.5 c brown sugar; bring to a boil, reduce heat to low and simmer until reduced by half, about 20 minutes. Another recipe calls for 2 c balsamic, 1 tbs honey, 4 small cloves crushed garlic, 1 pinch rosemary, 1 pinch garlic salt. Another calls for 1 c balsamic, 0.5 tbs honey or sugar, reduced to 1/3.