Tuscany Baby Back Ribs with Balsamic Glaze

Tuscany Babyback Ribs with Balsamic Glaze

Nothing like baby back ribs slow roasting to perfection.  We made this Tuscany baby back ribs for dinner last night and it turned out fantastic.  My husband loved it and is already requesting that I make this again for him with extra Balsamic glaze on top next time.  I recommend that if you have the time, let the ribs marinate overnight for the most optimal flavor.  The combination of the fresh thyme, sage and rosemary along with the seasonings really go well together. Serve the ribs with some mash potatoes or your favorite side of vegetables and enjoy!

Ingredients:

2 tbsp extra-virgin olive oil

2 tbsp chopped rosemary leaves

2 tsp chopped thyme

2 tsp chopped sage

1  tbsp Himalayan salt (ground)

1 1/2 tsp fennel seeds (crushed)

2 tsp freshly ground black pepper

2 tsp sweet paprika or 1 teaspoon paprika

1 tsp crushed red pepper

1 tsp ground coriander

1/2 tsp ground allspice

3 pounds of  Baby back ribs

3 tbsp balsamic vinegar

Tuscany Babyback Ribs with Balsamic Glaze

Directions:

1. In a small bowl, combine the olive oil, rosemary, Himalayan salt, fennel, black pepper, sage, thyme, paprika, crushed red pepper, coriander and allspice.

Tuscany Babyback Ribs with Balsamic Glaze

2. Rub the spice paste all over the spareribs and let stand at room temperature for at least 2 hours or refrigerate overnight (if you have time, overnight is highly recommended).

Tuscany Babyback Ribs with Balsamic Glaze

3. Preheat the oven to 325°.

Tuscany Babyback Ribs with Balsamic Glaze

4. Stack a grill rack inside a roasting pan filled with water about 1 inch high.

Tuscany Babyback Ribs with Balsamic Glaze

5. Roast the ribs for 2 hours, or until tender.

Tuscany Babyback Ribs with Balsamic Glaze

6.  Preheat the broiler. Brush the meaty side of the ribs with the balsamic vinegar.

Tuscany Babyback Ribs with Balsamic Glaze

7. Broil 6 inches from the heat until browned, about 1-2 minutes.

Tuscany Babyback Ribs with Balsamic Glaze

8. Let stand for 5 minutes, then cut between the ribs and serve. Enjoy!

Tuscany Babyback Ribs with Balsamic Glaze

Tuscany Baby Back Ribs with Balsamic Glaze

Yield: 4

Prep Time: 2 hours 30 minutes

Cook Time: 2 hours 30 minutes

Total Time: 4 hours 30 minutes

Ingredients:

2 tbsp extra-virgin olive oil

2 tbsp chopped rosemary leaves

2 tsp chopped thyme

2 tsp chopped sage

1 tbsp Himalayan salt (ground)

1 1/2 tsp fennel seeds (crushed)

2 tsp freshly ground black pepper

2 tsp sweet paprika or 1 teaspoon paprika

1 tsp crushed red pepper

1 tsp ground coriander

1/2 tsp ground allspice

3 pounds of Baby back ribs

3 tbsp balsamic vinegar

Directions:

1. In a small bowl, combine the olive oil, rosemary, Himalayan salt, fennel, black pepper, sage, thyme, paprika, crushed red pepper, coriander and allspice.

2. Rub the spice paste all over the spareribs and let stand at room temperature for at least 2 hours or refrigerate overnight (if you have time, overnight is highly recommended).

3. Preheat the oven to 325°.

4. Stack a grill rack inside a roasting pan filled with water about 1 inch high.

5. Roast the ribs for 2 hours, or until tender.

6. Preheat the broiler. Brush the meaty side of the ribs with the balsamic vinegar.

7. Broil 6 inches from the heat until browned, about 1-2 minutes.

8. Let stand for 5 minutes, then cut between the ribs and serve. Enjoy!

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4 Responses to “Tuscany Baby Back Ribs with Balsamic Glaze”

  1. #
    1
    Mary — April 24, 2013 @ 10:10 am

    Yum!! These look so good, great pics too.
    Nice post.

    Mary

    Reply

    • Jerry Ko — April 24th, 2013 @ 2:13 pm

      Thanks Mary. For me personally, The balsamic glaze really put these ribs over the top. Although, the ribs would be good without it, the glaze just adds another dimension of flavor along with the herbs and seasoning.

      Reply

  2. #
    2
    Kathy @ Food Wine Thyme — April 26, 2013 @ 6:14 pm

    You are absolutely right, slow roasted ribs are great. These look succulent.

    Reply

    • Jerry Ko — April 26th, 2013 @ 11:55 pm

      Oh yes they are. I’m already eager to make these again for dinner.

      Reply

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