Tuscan-style spareribs with balsamic glaze from Food & Wine Annual Cookbook 2005: An Entire Year of Recipes by Food & Wine and Dana Cowan

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Notes about this recipe

  • aeader on January 01, 2022

    The ribs were excellent - perfectly tender and moist, with great flavor. I used 5lb of meaty pork spareribs and cooked them in a roasting pan. I decreased the salt to 1Tbsp based on the previous review. I used 1/2 the amount of rosemary because I only had dried rosemary rather than fresh. I let them marinate for 1 hour instead of 2 because I was short on time.

  • Rinshin on February 15, 2017

    Followed the recipe completely. I used very meaty pork ribs which produced succulent textured ribs and although it was tasty, I thought the saltiness was too pronounced. I would halve the salt next time and add garlic. I missed the taste of garlic. The 2 hour baking time was perfect for the meaty ribs, but it may be too long for more common pork ribs. I like to repeat this recipe again with less salt, adding garlic, and watching the time in the oven depending on the thickness of ribs.

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