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Tuscan-Style Spareribs with Balsamic Glaze Recipe

Name: Tuscan-Style Spareribs with Balsamic Glaze Recipe
Total time: 2 hours 30 minutes
Yield: 4-6
Ingredients: 1 ea full rack Baby Back Pork Ribs; 2 tbsp Olive Oil; 2 tbsp Litehouse® Italian Herb Blend; 2 tbsp Litehouse® Italian Herb Blend; 2 tbsp Fennel Seeds; 2 tbsp Litehouse® Freeze Dried Thyme; 1 tbsp Kosher Salt; 1 tsp Ground Coriander; 1 tsp Allspice; 2 tbsp Balsamic Reduction; 1 tsp Fresh Minced Italian Parsley

November 2, 2020 Chef Justin Franco

2 hours 30 minutes

Serves: 4-6

Tuscan-Style Spareribs prepared with roasted vegetables

Let me start by saying this recipe might be my favorite way to prepare ribs. There is nothing complicated about them and they always taste amazing. Add in the fact that they can be prepared solely in the oven, no grilling required, which makes this recipe easy to execute even for the most novice of chefs.

There is one trick to preparing ribs that you need to know. You have to remove the membrane on the bottom side of the ribs. For those of you who have never prepared ribs before, there is a fatty membrane that can either be cut or peeled away. The easiest way to remove the membrane is to insert a gloved finger between the membrane and the ribs and peel it off.

The reason to remove this membrane is two-fold. First, it keeps the bottom side of the ribs from absorbing any flavor and secondly and maybe even more importantly, if left on, the membrane will become what feels like an unpleasant leathery skin on the bottom of your ribs that no one will want to eat.

The best way to ensure that your ribs come out of the oven tasting amazing is to not skimp on the seasoning. I know it can be a little messy to apply, so do not feel bad about wearing gloves if you want to. Be sure to be liberal with the application of the seasoning mix, as these spices will make your ribs have an amazing flavor profile that is 100% different than the sweet BBQ sauce experience most rib eaters have come to expect.

Finally, a note on side dishes to serve with these ribs. I recommend sticking to roasted or grilled vegetables and or a salad featuring figs and citrus. If you feel like your family will want a starch, then I suggest roasted potatoes as well. They can be prepared with the vegetables or separately.

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Tuscan-Style Spareribs with Balsamic Glaze Recipe

November 2, 2020 Chef Justin Franco

2 hours 30 minutes

Serves: 4-6

Tender slow-roasted Pork Ribs seasoned with an array of Litehouse® herbs and drizzled with balsamic reduction.

Tuscan-Style Spareribs with Balsamic Glaze ready to serve

Ingredients

1 eafull rack Baby Back Pork Ribs
2 tbspOlive Oil
2 tbspLitehouse® Italian Herb Blend
2 tbspLitehouse® Italian Herb Blend
2 tbspFennel Seeds
2 tbspLitehouse® Freeze Dried Thyme
1 tbspKosher Salt
1 tspGround Coriander
1 tspAllspice
2 tbspBalsamic Reduction
1 tspFresh Minced Italian Parsley

Directions

Preheat oven to 275° F.Pat pork ribs dry with a paper towel and place on a cutting board meat side down. Slowly work your way under the membrane of the ribs, removing as much as you can.Place ribs meat side up and rub with olive oil. In a separate bowl, mix all the herbs together except the parsley. Sprinkle the herbs over the rack of ribs coating the entire surface.Place ribs onto a baking sheet lined with aluminum foil meat side up and place in the oven for 2 hours. Ribs are finished when meat peels back exposing some of the bone underneath. Let ribs rest 5 minutes and slice into 2 bone portions. Drizzle with balsamic reduction and garnish with chopped parsley.