Name: Spareribs with Balsamic Glaze
Ingredients: 2 tbsp Cindy's Chipotle Olive Oil; 2 tbsp chopped rosemary leaves; 1 ½ tbsp kosher salt; 1 ½ tbsp fennel seeds; 2 tsp freshly ground black pepper; 2 tsp chopped sage; 2 tsp chopped thyme; 2 tsp sweet paprika; 1 tsp crushed red pepper; 1 tsp ground Coriander; ½ tsp ground allspice; 6 lbs pork spareribs; 3 tbsp Cindy's Fig Balsamic Vinegar

Spareribs with Balsamic Glaze

CategoryMain Course

Ingredients

2 tbsp Cindy's Chipotle Olive Oil

2 tbsp chopped rosemary leaves

1 ½ tbsp kosher salt

1 ½ tbsp fennel seeds

2 tsp freshly ground black pepper

2 tsp chopped sage

2 tsp chopped thyme

2 tsp sweet paprika

1 tsp crushed red pepper

1 tsp ground Coriander

½ tsp ground allspice

6 lbs pork spareribs

3 tbsp Cindy's Fig Balsamic Vinegar

Directions

Combine the Chipotle Olive Oil rosemary, salt, fennel, pepper, sage, thyme, paprika, red pepper, coriander and allspice.

Rub this “paste” all over the ribs and let stand at room temperature for 2 hours, or refrigerate overnight.

Preheat oven to 325 degrees.

Arrange the ribs on a large baking sheet or roasting pan, meaty side up.

Roast the ribs for 2 hours or until tender.

Preheat the broiler.

Brush the meaty side with the Fig Balsamic Vinegar and broil 6 inches from the heat until browned, about 2 minutes.

Let stand 5 minutes, cut between ribs and serve.

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Ingredients

2 tbsp Cindy's Chipotle Olive Oil

2 tbsp chopped rosemary leaves

1 ½ tbsp kosher salt

1 ½ tbsp fennel seeds

2 tsp freshly ground black pepper

2 tsp chopped sage

2 tsp chopped thyme

2 tsp sweet paprika

1 tsp crushed red pepper

1 tsp ground Coriander

½ tsp ground allspice

6 lbs pork spareribs

3 tbsp Cindy's Fig Balsamic Vinegar

Directions

Combine the Chipotle Olive Oil rosemary, salt, fennel, pepper, sage, thyme, paprika, red pepper, coriander and allspice.

Rub this “paste” all over the ribs and let stand at room temperature for 2 hours, or refrigerate overnight.

Preheat oven to 325 degrees.

Arrange the ribs on a large baking sheet or roasting pan, meaty side up.

Roast the ribs for 2 hours or until tender.

Preheat the broiler.

Brush the meaty side with the Fig Balsamic Vinegar and broil 6 inches from the heat until browned, about 2 minutes.

Let stand 5 minutes, cut between ribs and serve.

Spareribs with Balsamic Glaze

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Spareribs with Balsamic Glaze

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