Uncle Tom's Ribs

Serves 4

These aren’t the ribs the famous uncle Tom from the cabin would have served, in fact these aren’t BBQ’ed as most people in this country imagine. If you had a uncle in Tuscany, these are the kind of ribs he would probably cook. They are good and you’ll get rave reviews.

3 tbsp. extra virgin olive oil
¾ tbsp. kosher salt
¾ tbsp. fennel seeds
½ tbsp. rosemary, chopped
1 tsp. freshly ground black pepper
1 tsp. chopped sage
1 tsp. chopped thyme
1 tsp. paprika
1 tsp. ground coriander
¼ tsp. allspice
6 lb. pork sparerib rack
¼ cup balsamic vinegar, preferably not a cheap one

In a small bowl, combine the olive oil, kosher salt, fennel, rosemary, black pepper, sage, thyme, paprika, coriander and allspice. Rub the spice paste all over the spareribs and refrigerate overnight.
Preheat the oven to 325°. Arrange the ribs on a large, rimmed baking sheet or roasting pan, meaty side up. Roast the ribs for 2 hours, or until tender.
Preheat the broiler. Brush the meaty side of the ribs with the balsamic vinegar and broil until browned, about 2 minutes.

TG
08/09