Note: These are NOT saucy spareribs, heavy with a tomato-based sauce! They are much lighter and have aromatic Tuscan spices that are more like a delicate roasted pork. The photo shows them without the glaze. Delicious with a glass of Chianti!
Yield: 4 servings
1 Tbsp Flying Olive Arbosana or Koroneiki Extra Virgin Olive Oil or Single Varietal Extra Virgin Olive Oil of Choice
1 Tbsp chopped rosemary leaves
¾ Tbsp kosher salt
¾ Tbsp dried,crushed fennel seeds
1 tsp freshly ground black pepper
½ tsp dried sage
1 tsp chopped fresh thyme
1 tsp paprika
½ tsp crushed red pepper (opt)
½ tsp ground coriander
¼ tsp ground allspice
3 lbs pork spareribs
½ cup Flying Olive 18 Year Traditional Balsamic, divided
Splash of red wine
In a small bowl, combine the Flying Olive EVOO, rosemary, salt, fennel, pepper, sage, thyme, paprika, red pepper, coriander, and allspice. Rub the spice mixture all over the spareribs ad refrigerate overnight.
Preheat the oven to 325 degrees. Place the ribs in a large roasting pan, meaty side up. Cover loosely with foil for an hour. Remove foil and roast the ribs for 1-2 hours until they are tender.
Place all but 1 Tbsp of the 18 Yr. Traditional Balsamic and a splash of red wine, if desired, in a small saucepan. Simmer for about 10 minutes until it has reduced by ½ and is thick and syrupy. (If you like a LOT of sauce, you may need to double the amount of balsamic you use).
Meanwhile, preheat the grill to medium or your oven's broiler. Brush the remaining 1 Tbsp of 18 Yr. Traditional Balsamic over the ribs. Broil about 3-5 minutes until the glaze has caramelized and turned brown and bubbly.
Remove to a platter and divide into 1-2 rib pieces. Cover loosely with foil to keep warm. When the balsamic reduction in the saucepan coats the back of a spoon, it is ready. Serve as a side or spoon over the ribs.
Inspired by a recipe by Bruce Aidells
Submitted by Barb L.