The Olive Taste: Recipe of the Week


    Tuscan-Style Spareribs with Balsamic Glaze 2 tablespoons The Olive Taste extra-virgin olive oil 2 tablespoons chopped rosemary leaves 1 1/2 tablespoons kosher salt 1 1/2 tablespoons fennel seeds 2 teaspoons each freshly ground black pepper, chopped sage, chopped thyme, sweet paprika 1 teaspoon each crushed red pepper & ground coriander 1/2 teaspoon ground allspice 6 pounds pork spareribs 3 tablespoons 18 year Traditional balsamic vinegar 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.