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Fourth of July: Roasted Pork Ribs Menu

Slide 3 of 8

Tuscan-Style Spareribs with Balsamic Glaze

Bruce Aidells, author of Bruce Aidells's Complete Book of Pork, loves to barbecue spareribs, but his favorite way to prepare them is to generously season the ribs with a mix of aromatic herbs and spices and slow-roast them until tender and crisp. Like his favorite Tuscan cooks, he finishes the ribs with a simple balsamic glaze.

slideshow Delicious Barbecued Ribs

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Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.