Spareribs with Balsamic Glaze

Category

Ingredients

 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
Directions
1

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

2

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

3

Preheat oven to 325 degrees.

4

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

5

Roast the ribs for 2 hours or until tender.

6

Preheat the broiler.

7

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

8

Let stand 5 minutes, cut between ribs and serve.

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Ingredients

 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

Directions

1

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

2

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

3

Preheat oven to 325 degrees.

4

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

5

Roast the ribs for 2 hours or until tender.

6

Preheat the broiler.

7

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

8

Let stand 5 minutes, cut between ribs and serve.

Spareribs with Balsamic Glaze

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