Tuscan Ribs With Balsamic Glaze

You know you have a hit on your hands when your family wants you to ONLY make these Tuscan Ribs with Balsamic Glaze in future!

This is a dry rub finished off with a few brushes of balsamic vinegar. At first glance it might not jump off the page at you but trust me - these ribs are bursting with flavour and umami! And they are not sticky and messy which is a side bonus!

There aren't many ingredients to this recipe and most of them are herbs and spices. Try to use fresh herbs if you can. If you have to substitute dried then just use half the amount called for.

The same goes for the Balsamic vinegar... you don't have to get a super expensive, special one but make sure it is good quality and not coloured with caramel.

Wine Pairing for Tuscan Ribs with Balsamic Glaze

I would suggest staying true to the Tuscan theme and serving a Chianti or Sangiovese for red. Of course you could also go with a Bordeaux - the savoury ribs and savoury Bordeaux would be a good match.

For a white Trebbiano is a dryTuscan white wine - and it is often used in making balsamic vinegar so that would be an interesting match. A Sauvignon Blanc with an herbal profile would also work well.

Tuscan Ribs With Balsamic Glaze

Full of flavour from a dry rub 'marinade' and finished with a balsamic glaze.

Author: Carolyn Hetke

5 from 3 votes

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Course: Main Dish

Cuisine: Italian

Prep Time: 20 minutes mins

Cook Time: 2 hours hrs 30 minutes mins

Total Time: 2 hours hrs 50 minutes mins

Servings: 6 servings

Ingredients

Ribs

• ▢ 6 lbs pork back ribs
• ▢ 2 Tbsps olive oil
• ▢ 2 Tbsps chopped rosemary
• ▢ 1 ½ tablespoon coarse sea salt
• ▢ 2 tsps crushed fennel seeds
• ▢ 2 tsps chopped thyme or 1 teaspoon dried
• ▢ 2 tsps crushed red pepper
• ▢ 1 teaspoon ground coriander

Glaze

• ▢ 3 Tbsps Balsamic vinegar good quality

Instructions

• Remove silver skin from the back of the rack of ribs.
• Combine the olive oil and all the spices in a small bowl to form a paste.
• Rub the spicy paste all over the ribs ensuring the meaty side is well seasoned.
• Let stand at room temperature 2 hours or refrigerate overnight. (Overnight is recommended).
• Preheat oven to 325°. Arrange rib racks in a single layer on a rimmed roasting pan, meaty side up. Roast the ribs, covered with foil for 1 hour. Remove foil and roast 1 hour more or until tender.
• Remove ribs from the oven, adjust the rack to 6" below the broiler. Switch the setting to Broil. Brush the meaty side of the ribs generously with balsamic vinegar and allow to broil 2 minutes. Watch carefully - the balsamic vinegar can burn quickly.
• Let ribs stand 5 minutes before separating ribs and serving.

Notes

Note:  Use fresh herbs if possible and best quality Balsamic Vinegar you can.

Nutrition

Calories: 695kcal | Carbohydrates: 3g | Protein: 55g | Fat: 52g | Saturated Fat: 17g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 197mg | Sodium: 2007mg | Potassium: 752mg | Fiber: 1g | Sugar: 1g | Vitamin A: 313IU | Vitamin C: 1mg | Calcium: 109mg | Iron: 3mg

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