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
Found this recipe a few years ago and decided to try it. Since then, it’s become a fan favorite at parties and must for summer cookouts . Followed the instructions to a T and let uncovered overnight in refrigerator. Slow cook for two hours. Absolutely fabulous! I don’t change a thing except for rubbing the rack of ribs with olive oil all over before applying rub . Recipe is perfect for two racks roughly 3 pounds each. A great alternative to the usual BBQ ribs . Definitely a keeper in our Italian household !
Pretty good but might make some changes to spice mix.
