In Tuscany, ribs are not bathed with a ketchupy sauce. They are seasoned with aromatic herbs and spices and slow-roasted until they are tender and crisp. During the last minutes, they are quickly broiled or grilled with a balsamic glaze. Barb L.
2 Tbsp Flying Olive Olive Wood Smoked or Harissa (medium spicy) Extra Virgin Olive Oil or a Combination (We like 1 Tbsp Smoked EVOO plus 1 Tbsp Harissa EVOO for just a hint of spiciness)
2 Tbsp chopped rosemary leaves
1 ½ Tbsp kosher salt
1 ½ Tbsp fennel seeds
2 tsp freshly ground black pepper
2 tsp chopped sage
2 tsp chopped thyme
2 tsp sweet paprika
½-1 tsp crushed red pepper, if desired
1 tsp ground coriander
½ tsp ground allspice
6 pounds pork spareribs
3 Tbsp Flying Olive Aged Dark Balsamic such as 18 Year Traditional or Denissimo Balsamic Vinegar
In a small bowl, combine the Flying Olive Extra Virgin Olive Oil(s). Add the rosemary, salt, fennel, black pepper sage, thyme, paprika, crushed red pepper, coriander, and allspice. Pat the ribs dry. Rub the spice paste on all sides of the spareribs. Place the ribs (I cut mine in two) in zip-lock bags and refrigerate for 4-5 hours or overnight.
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 they become tender.
Preheat the broiler or a grill. Brush the meaty side of the ribs with the balsamic vinegar and broil 6 inches from the heat or flame of the grill until they are browned, about 2 minutes. Let the ribs stand for 5 minutes, then cut them between the ribs and serve.
Submitted by Barb L.