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.

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.
5 from 3 votes
Print Pin Rate
Course: Main Dish
Cuisine: Italian
Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 50 minutes
Servings: 6 servings



  • 6 lbs pork back ribs
  • 2 Tbsps olive oil
  • 2 Tbsps chopped rosemary
  • 1 1/2 Tbsp coarse sea salt
  • 2 tsps crushed fennel seeds
  • 2 tsps chopped thyme or 1 tsp dried
  • 2 tsps crushed red pepper
  • 1 tsp ground coriander


  • 3 Tbsps Balsamic vinegar good quality


  • 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.


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


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
Tuscan Ribs With Balsamic Glaze

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