Photo c. foodblogchef 2020
Copy and paste to print the recipe.
TUSCAN RIBS
Serves 4
Ingredients:
-2 tablespoons extra-virgin olive oil
-2 tablespoons chopped fresh rosemary leaves
-1 ½ tablespoons kosher salt
-1 ½ tablespoons fennel seeds
-2 teaspoons ground black pepper (preferably freshly ground)
-2 teaspoons chopped sage (or a rounded ½ teaspoon powdered sage)
-2 teaspoons chopped thyme (½ rounded teaspoon dried thyme)
-2 teaspoons sweet paprika
-1 teaspoon crushed red pepper (or ½ teaspoon for a milder rub)
-1 teaspoon ground coriander
-½ teaspoon ground allspice
-3-4 pounds pork spareribs (tough membrane on the bone side removed)
-3 tablespoons balsamic vinegar
-1 cup fruit juice like Cranberry-Pomegranate or Apple cider/juice
Preparation:
1. In a small bowl, or spice grinder, combine the dry ingredients (rosemary, kosher salt, fennel, black pepper, sage, thyme, paprika, crushed red pepper, coriander and allspice) and grind to a coarse mixture. Add the olive oil to the spice mixture in a bowl mix until you have a thick paste. Rub the spice paste all over the spareribs, wrap in plastic wrap, and let stand at room temperature for 2 hours or refrigerate overnight.
2. Preheat the oven to 300 degrees F. Arrange the ribs on a rack in large, rimmed baking sheet or roasting pan, meaty side up. Pour the juice into the pan, cover and seal the roasting pan with tin foil. Roast the ribs for 2 hours, or until tender.
3. Remove the meat to a platter and tent. Skim off the extra fat and pour the accumulated juices into a saucepan with the balsamic vinegar, bring to a boil, and simmer until reduced to a light syrupy consistency. (about 1/3-1/2 cup)
4. Preheat the broiler. Brush the meaty side of the ribs with the balsamic-juice reduction and broil 6 inches from the heat until browned, about 2 minutes. Let stand for 5 minutes, then cut between the ribs and serve.
5. Alternatively, brush the ribs with the balsamic-juice reduction, place the ribs meaty side down over a low- to medium-hot grill and grill for about two minutes until you have a nice crisp crust. Monitor carefully so you don’t burn the ribs.
Wine Pair: a slightly spicy medium-bodied red with low acidity or a lighter-bodied Sangiovese-based red like Chianti. Portuguese red wines from the Douro River region as well as the neighboring Spanish reds from the Rio Duero region, or non-leathery Riojas.