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Gallery Read the full recipe after the video. Recipe Summary prep: 20 mins total: 3 hrs 20 mins Servings: 8 tuscan ribs with balsamic potato salad
Ingredients Ingredient Checklist 1/4 cup extra-virgin olive oil Kosher salt and freshly ground pepper 2 teaspoons hot paprika 4 teaspoons fennel seeds 2 teaspoons chopped fresh sage leaves 2 teaspoons chopped fresh thyme leaves 2 tablespoons chopped fresh rosemary leaves 3 racks baby back ribs (each about 1 3/4 pounds), membranes removed 1/4 cup white balsamic vinegar 1 small clove garlic, grated (1/4 teaspoon) Balsamic Potato Salad, for serving
Cook’s Notes To prevent ribs from becoming chewy after cooking, remove the thin, tissuey membrane from the undersides: Slide the tip of a knife between the bone and the membrane at one end, then pull it back. It should come off in one piece.
Gallery Read the full recipe after the video.
Recipe Summary prep: 20 mins total: 3 hrs 20 mins Servings: 8 tuscan ribs with balsamic potato salad
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 20 mins total: 3 hrs 20 mins Servings: 8
Recipe Summary
prep: 20 mins total: 3 hrs 20 mins
Servings: 8
prep: 20 mins
total: 3 hrs 20 mins
prep:
20 mins
total:
3 hrs 20 mins
Servings: 8
8
tuscan ribs with balsamic potato salad
tuscan ribs with balsamic potato salad
Ingredients
Ingredients
- 1/4 cup extra-virgin olive oil Kosher salt and freshly ground pepper 2 teaspoons hot paprika 4 teaspoons fennel seeds 2 teaspoons chopped fresh sage leaves 2 teaspoons chopped fresh thyme leaves 2 tablespoons chopped fresh rosemary leaves 3 racks baby back ribs (each about 1 3/4 pounds), membranes removed 1/4 cup white balsamic vinegar 1 small clove garlic, grated (1/4 teaspoon) Balsamic Potato Salad, for serving
Directions
Line a baking sheet with parchment-lined foil. Stir together oil, 4 teaspoons salt, 1 teaspoon pepper, paprika, fennel seeds, sage, thyme, and rosemary. Rub mixture all over ribs. Cover; let stand at least 1 hour, or refrigerate up to overnight.
Preheat oven to 325 degrees. Roast ribs, uncovered, until meat is tender, 2 hours. (Ribs can be allowed to cool completely at this point and stored, covered, in refrigerator up to 3 days.) Switch oven to broil, with a rack 6 inches from heating element. Stir together vinegar and garlic; season with salt and pepper. Brush ribs with half of glaze. Broil until crisp, 1 to 2 minutes. Brush with remaining glaze, if desired. Cut into pieces and serve, alongside potato salad.
Cook’s Notes To prevent ribs from becoming chewy after cooking, remove the thin, tissuey membrane from the undersides: Slide the tip of a knife between the bone and the membrane at one end, then pull it back. It should come off in one piece.
Cook’s Notes
To prevent ribs from becoming chewy after cooking, remove the thin, tissuey membrane from the undersides: Slide the tip of a knife between the bone and the membrane at one end, then pull it back. It should come off in one piece.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Tuscan Ribs
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Tuscan Ribs
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
