Recipes Tuscan-Style Spareribs with Balsamic Glaze 5.0 (1,084) 2 Reviews 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.Plus: More Pork Recipes and Tips By Dr. Bruce Aidells Dr. Bruce Aidells Bruce Aidells is a cookbook writer and a 35 year contributor to most national food magazines. Food & Wine's Editorial Guidelines Updated on May 25, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Tina Rupp Active Time: 20 mins Total Time: 4 hrs 30 mins Yield: 6 Ingredients 2 tablespoons extra-virgin olive oil 2 tablespoons chopped rosemary leaves 1 1/2 tablespoons kosher salt 1 1/2 tablespoons fennel seeds 2 teaspoons freshly ground black pepper 2 teaspoons chopped sage 2 teaspoons chopped thyme 2 teaspoons sweet paprika 1 teaspoon crushed red pepper 1 teaspoon ground coriander 1/2 teaspoon ground allspice 6 pounds pork spareribs 3 tablespoons balsamic vinegar, preferably one aged for at least 5 years Directions In a small bowl, combine the olive oil, rosemary, kosher salt, fennel, black pepper, sage, thyme, paprika, crushed red pepper, coriander and allspice. Rub the spice paste all over the spareribs and let stand at room temperature for 2 hours or refrigerate overnight. Preheat the oven to 325°. Arrange the ribs on a large, rimmed baking sheet or roasting pan, meaty side up. Roast the ribs for 2 hours, or until tender. Preheat the broiler. Brush the meaty side of the ribs with the balsamic vinegar and broil 6 inches from the heat until browned, about 2 minutes. Let stand for 5 minutes, then cut between the ribs and serve. Suggested Pairing A slightly spicy medium-bodied red with low acidity or a lighter-bodied Sangiovese-based red like Chianti. Rate it Print