Tuscan Ribs With Balsamic Glaze
Full of flavour from a dry rub 'marinade' and finished with a balsamic glaze.
Servings: 6 servings
Calories: 695kcal
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