Tuscan-Style Spare Ribs with Balsamic Glaze Recipe

Tuscan-Style Spare Ribs with Balsamic Glaze Recipe

How To Make Tuscan-Style Spare Ribs with Balsamic Glaze

A medley of spices and herbs like fennel, allspice, and rosemary is dry rubbed on these spare ribs, and coated in a luscious glaze, for a juicier meal!

Preparation: 30 minutes
Cooking: 2 hours
Refrigerate Time: 2 hours
Total: 4 hours 30 minutes



  • 2tbspextra virgin olive oil
  • 2tbsprosemary leaves,chopped
  • tbspkosher salt
  • tbspfennel seeds
  • 2tspfreshly ground black pepper
  • 2tspsage,chopped
  • 2tspthyme,chopped
  • 2tspsweet paprika
  • 1tspred pepper,crushed
  • 1tspground coriander
  • ½tspground allspice
  • 6lbpork spareribs
  • 3tbspbalsamic vinegar


  1. 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.

  2. Let stand at room temperature for 2 hours or refrigerate overnight

  3. Preheat the oven to 325 degrees F. Arrange the ribs on a large, rimmed baking sheet or roasting pan, meaty side up.

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

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

  6. Broil 6 inches from the heat for about 2 minutes, until browned.

  7. Let stand for 5 minutes, then cut between the ribs.

  8. Serve and enjoy!


  • Calories: 1317.64kcal
  • Fat: 111.20g
  • Saturated Fat: 34.89g
  • Trans Fat: 1.01g
  • Monounsaturated Fat: 42.26g
  • Polyunsaturated Fat: 18.53g
  • Carbohydrates: 4.06g
  • Fiber: 1.68g
  • Sugar: 1.32g
  • Protein: 70.81g
  • Cholesterol: 362.87mg
  • Sodium: 1097.10mg
  • Calcium: 113.96mg
  • Potassium: 1180.55mg
  • Iron: 5.12mg
  • Vitamin A: 24.13µg
  • Vitamin C: 1.94mg
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