Tuscan Style Slow Roasted Spareribs with Balsamic Glaze
Indulge in the rich, rustic flavors of Tuscany with these *Tuscan Style Slow Roasted Spareribs with Balsamic Glaze*. Perfectly tender pork spareribs are slow-roasted to perfection after being generously coated in a fragrant herb rub featuring garlic, fresh rosemary, thyme, and smoky paprika. But the real star is the luscious balsamic glaze—a tangy-sweet blend of balsamic vinegar, honey, and Dijon mustard that caramelizes beautifully under high heat, creating a sticky, irresistible coating. This recipe is easy to prepare yet impressive enough for special occasions, and the combination of Italian-inspired herbs with the bold, glossy glaze will have your taste buds singing. Serve these ribs alongside roasted vegetables or crusty bread for a meal that feels both comforting and sophisticated.
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Recipe Information
Ingredients
- 3 lbs Pork spareribs
- 3 tbsp Olive oil
- 4 cloves Garlic (minced)
- 2 tbsp Fresh rosemary (chopped)
- 1 tbsp Fresh thyme leaves
- 1 tsp Smoked paprika
- 2 tsp Salt
- 1 tsp Black pepper
- 1 cup Balsamic vinegar
- 2 tbsp Honey
- 1 tbsp Dijon mustard
- 1 cup Chicken broth
Instructions
Preheat your oven to 300°F (150°C).
Trim any excess fat from the spareribs and pat them dry with paper towels.
In a small bowl, mix olive oil, minced garlic, rosemary, thyme, smoked paprika, salt, and black pepper until well combined to create a Tuscan herb rub.
Rub the herb mixture generously over both sides of the spareribs, ensuring they are evenly coated.
Place the spareribs on a large baking sheet lined with aluminum foil, meat-side up. Cover the tray tightly with another sheet of foil to keep the ribs moist during roasting.
Roast in the preheated oven for 2 1/2 hours, or until the meat is tender and begins to pull away from the bones.
While the ribs are cooking, prepare the balsamic glaze. In a small saucepan, combine balsamic vinegar, honey, Dijon mustard, and chicken broth. Bring the mixture to a boil over medium heat, then lower the heat to simmer.
Let the glaze simmer for 10-15 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon.
Once the ribs are done roasting, remove them from the oven and carefully uncover the foil. Increase the oven temperature to 425°F (220°C).
Brush a generous amount of the balsamic glaze over both sides of the ribs.
Return the ribs to the oven and roast uncovered for an additional 15-20 minutes, or until they develop a caramelized, sticky glaze.
Remove the ribs from the oven and let them rest for 5 minutes before slicing into individual portions.
Serve the spareribs warm, drizzled with any remaining balsamic glaze, and enjoy!
Nutrition Facts
Calories |
1196 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.4 g | 113% | |
| Saturated Fat | 29.5 g | 147% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 262 mg | 87% | |
| Sodium | 1467 mg | 64% | |
| Total Carbohydrate | 21.1 g | 8% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 18.2 g | ||
| Protein | 72.2 g | 144% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 67 mg | 5% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 917 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
