• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Wine Lover's Kitchen
  • About
  • Summer
  • Recipes
  • Wine
  • Subscribe
    • Facebook
    • Pinterest
    • Twitter
menu icon
go to homepage
  • About
  • Summer
  • Recipes
  • Wine
  • Subscribe
    • Facebook
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • About
    • Summer
    • Recipes
    • Wine
    • Subscribe
    • Facebook
    • Pinterest
    • Twitter
  • ×
    Home » Main

    Tuscan Ribs With Balsamic Glaze

    Published: May 19, 2022 by Carolyn Hetke · This post may contain affiliate links,

    Jump to Recipe Print Recipe

    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!

    Cut rack of pork back ribs with dry spice rub and balsamic glaze.

    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.

    Cut rack of pork back ribs with dry spice rub and balsamic glaze.

    Tuscan Ribs With Balsamic Glaze

    Full of flavour from a dry rub 'marinade' and finished with a balsamic glaze.
    Author: Carolyn Hetke

    If you tried this, or any other recipe on my website, please leave a 🌟 star rating and let me know it went in the 📝 comments below!

    5 from 3 votes
    Prevent your screen from going dark
    SaveSaved!
    Print Pin Facebook
    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
    Tried this recipe?Mention @thewineloverski or tag #thewineloverski!

    Reader Interactions

    Comments

      5 from 3 votes (1 rating without comment)

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. RALPH HETKE

      June 02, 2022 at 9:09 am

      5 stars
      To die for!

      Reply
    2. RALPH HETKE

      May 19, 2022 at 11:28 am

      5 stars
      As good as ribs get!

      Reply

    Primary Sidebar

    Hi! I am Carolyn - the Wine Lover in the Wine Lover's Kitchen! I absolutely love having friends and family around my table with great food and wine to enjoy. If you want great recipes and wine recommendations you have come to the right place!

    Learn more about me →

    Summer Recipes

    • Potato salad in a bowl.
      Potato Salad With Celery and Cucumber
    • Beet, heirloom tomato and burrata wedges on a plate.
      Viking Cruise Recipe: Beet and Burrata Salad
    • A bowl of cold, creamy, almond soup with toasted almond and green grape garnish.
      Chilled Spanish Garlic Soup (Sopa de Ajo)
    • A bowl of cold cherry soup.
      Cherry Soup with Cinnamon Croutons

    Popular Recipes

    • Close up of creamy Cafe de Paris sauce.
      Café de Paris Sauce - The Original 'Secret Sauce'
    • Puffy, crispy flour tortilla flavoured with olive oil and chili, lime seasoning.
      Air Fryer Tortillas
    • Golden brown spinach feta scones on a plate.
      Savoury Spinach and Feta Scones
    • Piece of Italian crumb cake with pistachio cream filling, topped with crushed pistachios and icing sugar.
      Pistachio Cream Crumb Cake
    • Medium rare beef tenderloin sliced on a platter.
      Air Fryer Beef Tenderloin
    • Baked sweetened condensed milk buns piled in a basket.
      Bread Machine Sweetened Condensed Milk Dinner Rolls

    Footer

    ↑ Back to top

    Home

    Recipes Wine

    About

    • Privacy Policy & Disclaimer
    • Accessibility Policy
    • About

    Newsletter

    Tired of wandering around looking at wine labels? Get recipes and my Best Buy wine picks every two weeks!

    • Sign Up!

    Contact

    • Contact

    Follow me on:

    • Facebook
    • Pinterest
    • X -Former Twitter

    Copyright © 2025 The Wine Lover's Kitchen

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.