The Best Oven-Baked Tuscan Ribs You'll Ever Make

By Sip and Feast · 180 min

Ingredients

Instructions

1. Pat the ribs dry with paper towels and pull off the membrane if it is still on.
2. Blitz the fennel seeds, rosemary leaves, cinnamon, smoked paprika, onion powder, black peppercorns and kosher salt in a spice grinder to a fine powder.
3. Rub the spice powder on both sides of the ribs, wrap them in foil, set them on a foil-lined baking sheet and refrigerate for at least 1 hour.
4. Preheat the oven to 250°F with the rack in the middle.
5. Bake for 2 1/2 hours, then check for tenderness. If not tender, seal the foil and bake 30 more minutes, then check again. Remove once tender.
6. Meanwhile, bring the balsamic vinegar, water, honey and rosemary sprig to a boil in a saucepan, then simmer until thickened and reduced by about half. Remove the rosemary and season the glaze with salt and pepper to taste.
7. Set the oven to broil with the rack in the second-highest position.
8. Unwrap the ribs onto the foil-lined sheet, pat off any juices, brush both sides with glaze and broil 1 to 3 minutes per side, watching closely so they do not burn.
9. Slice the ribs, brush the sides with glaze and serve with the remaining glaze on the side.

Summarized from Sip and Feast's video. Watch it for the details.