Tuscan-Style Pork Ribs with Balsamic Glaze

Ingredients:

• 2 Tbsp. olive oil
• 2 Tbsp. chopped fresh rosemary leaves, or 1 tsp. dried rosemary
• 1½ Tbsp. kosher salt
• 1½ Tbsp fennel seeds, or 1½ tsp. ground fennel
• 2 tsp. pepper
• 2 tsp. fresh chopped sage, or 1 tsp. dried sage
• 2 tsp. fresh chopped thyme, or ½ tsp. dried thyme
• 2 tsp. paprika
• 1 tsp. crushed red pepper, optional, depending on how much heat you like
• 1 tsp. ground coriander
• ½ tsp. ground allspice
• 6 lbs. pork ribs
• 3 Tbsp. balsamic vinegar

Directions:

• 1. In a small bowl, combine olive oil, rosemary, salt, fennel seeds, pepper, sage, thyme, paprika, red pepper, coriander, and allspice.

• 2. Rub spice paste all over ribs and let stand at room temperature for 2 hours, or refrigerate overnight.

• 3. Preheat oven to 325°.

• 4. Arrange ribs on a large, rimmed baking sheet or roasting pan, meaty side up.

• 5. Roast ribs uncovered for 2 hours or until tender.

• 6. Preheat broiler. Brush meaty side of ribs with balsamic vinegar and broil 6 inches from heat until browned, about 2 minutes.

• 7. Let stand for 5 minutes, then cut between ribs, or serve in slabs.

Tip: You can use this glaze on pork chops, lamb chops, and cuts of chicken.

Prep Time: 30 minutes
Standing (or Chilling) Time: 2-8 hours
Baking Time: 2 hours, 15 minutes
Makes 6-8 servings

Receipe by Phyllis Pellman Good

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