Seasonal Recipes .com
Recipe Search
  
Home Recipes What's in Season? Cookbook Reviews
Home > Recipes > Summer > Summer Recipes - General > Summer Main Dishes > Tuscan-Style Pork Ribs with Balsamic Glaze

Tuscan-Style Pork Ribs with Balsamic Glaze

0% would make this again
Be the first to review this recipe!
Review this recipe
Send to a friend
 print recipe
J.B. Miller, Indianapolis, IN

Prep Time: 30 minutes
Standing (or Chilling) Time: 2-8 hours
Baking Time: 2 hours, 15 minutes


Serves about 6

2 tablespoons olive oil
2 tablespoons chopped fresh rosemary leaves, or 1 teaspoon dried rosemary
1-1/2 tablespoons kosher salt
1-1/2 tablespoon fennel seeds, or 1-1/2 teaspoon ground fennel
2 teaspoons pepper
2 teaspoons fresh chopped sage, or 1 teaspoon dried sage
2 teaspoons fresh chopped thyme, or 1/2 teaspoon dried thyme
2 teaspoons paprika
1 teaspoon crushed red pepper, optional, depending on how much heat you like
1 teaspoon ground coriander
1/2 teaspoons ground allspice
6 pounds pork ribs
3 tablespoons balsamic vinegar

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

2. Rub spice paste all over ribs and let stand at room temperature for 2 hours, or refrigerate overnight.

3. Preheat oven to 325 F.

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

5. Roast ribs uncovered for 2 hours or until tender.

6. Preheat broiler. Brush meaty side of ribs with balsamic vinegar and broil 6 inches from heat until browned, about 2 minutes.

7. Let stand for 5 minutes, then cut between ribs, or serve in slabs.

Tip: You can use this glaze on pork chops, lamb chops, and cuts of chicken.

Note: Reprinted from Fix-it and Enjoy-it! Cookbook. Copyright by Good Books ( www.goodbks.com). (Published by Good Books; April 2006; $15.95US; 1-56148-526-8) Used by permission. All rights reserved.

Author
Phyllis Pellman Good
is a New York Times bestselling author whose books have sold more than 8.5 million copies.

Good has authored the national #1 bestselling cookbook Fix-It and Forget-It Cookbook: Feasting with Your Slow Cooker (with Dawn J. Ranck), which appeared on The New York Times bestseller list, as well as the bestseller lists of USA Today, Publishers Weekly, and Book Sense. And she is the author of Fix-It and Forget-It Lightly: Healthy, Low-Fat Recipes for Your Slow Cooker, which has also appeared on The New York Times bestseller list. In addition, Good authored Fix-It and Forget-It Recipes for Entertaining: Slow Cooker Favorites for All the Year Round (with Ranck) and Fix-It and Forget-It Diabetic Cookbook (with the American Diabetes Association), also in the series.

Good's other cookbooks include Favorite Recipes with Herbs, The Best of Amish Cooking, and The Central Market Cookbook.

Phyllis Pellman Good is Senior Editor at Good Books. (Good Books has published hundreds of other titles by more than 125 different authors.) She received her B.A. and M.A. in English from New York University. She and her husband, Merle, live in Lancaster, Pennsylvania. They are the parents of two young-adult daughters.

For a complete listing of books by Phyllis Pellman Good, as well as excerpts and reviews, visit www.goodbks.com.




Submit your comments about Tuscan-Style Pork Ribs with Balsamic Glaze
Rating from 1 to 5 (5 being best):
Would you make it again? Yes   No
Name:
E-mail:
Do not display name and e-mail with review.
Where are you from?
Your comments:
Please read the guidelines before posting.

Have you read the guidelines? If so,

If you find after a few days that your review wasn't posted, it's because it didn't conform to the guidelines. Read them!

e

Recipes

  • Autumn Recipes
  • Halloween Recipes
  • Thanksgiving Recipes
  • more seasons & holidays
  • Search recipes
  • In Season

  • Cranberries
  • Pumpkin
  • Butternut Squash
  • Sweet Potatoes and Yams
  • Nuts