/ / / / / Tuscan Style Pork Ribs With Balsamic Glaze (gf)

Tuscan Style Pork Ribs With Balsamic Glaze (gf)

We love cooking outside but it is something we have not done much of since we have moved out here to Georgia. There are a lot of bugs! Like outrageous amounts of bugs and when the weather is nice enough to be outside the bugs are out in full force. But this summer has been so much nicer! We have actually been outside a few times. One day we were having our church’s missionaries over for dinner but we had been busy all day and I realized I didn’t have what I needed to make the dinner I had been planning on. I did have ribs in my freezer which I pulled out to thaw and knew exactly what recipe I wanted to make. This is my all time favorite way to do ribs. The spice rub on them is awesome! I have made this countless times and will make it countless more. I love the fact that  there is no basting and essentially no turning. I turned them once in 2 hours and then twice more just really quick when I added the glaze on at the end. Low maintenance dinner during the summer is right up my alley! These can be made in the oven or on the grill. I have made them both ways and obviously cooking them on the grill just kicks it up a notch. So go make some killer ribs and knock the socks off the men in your life!

Tuscan Style Pork Ribs with Balsamic Glaze (gf)

2 Tbsp olive oil
1 tsp dried rosemary
1 1/2 Tbsp kosher salt
2 tsp pepper
1 tsp dried sage
1/2 tsp dried thyme, crushed
2 tsp paprika
1 tsp coriander
1/2 tsp all spice
1 tsp crushed red pepper, optional, depending on how much heat you like
up to 6 lbs pork ribs
3 Tbsp balsamic vinegar

In a small bowl combine oil and all spices. Rub spice paste all over ribs and let stand at room temperature for 2 hours (Or as long as possible. I always forget this step so it only sits out for 30-45 minutes. It’s still delicious.) or refrigerate over night.

For grilling:  Preheat grill to 325 degrees, for charcoal that is about 30 briquettes. Cook ribs directly on grate for approximately 2 hours, flipping once halfway until ribs are tender.

Brush ribs with vinegar and cook for 1 to 2 minutes more each side.

For oven: Preheat oven to 325 degrees. Arrange ribs on a large rimmed cooking sheet or roasting pan, meaty side up.

Roast ribs uncovered for 2 hours until tender.

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

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

Adapted from Fix It and Enjoy It Cookbook by Phyllis Good

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