Preheat a medium-sized skillet on medium-high heat. Pour fennel seeds, coriander, allspice and black peppercorns into the pan and toast spices until they begin to smoke. Remove from heat and allow to cool.
Chop fresh herbs and transfer them to a small bowl. Add salt and paprika. Roughly grind the cooled spices and chili flakes in a spice mill, coffee grinder or using a mortar and pestle. Transfer ground spices to bowl, add olive oil and stir into a paste.
Rub paste onto both sides of each rack of ribs. Cover in plastic wrap and refrigerate overnight.
Preheat the oven to 250°F. Transfer ribs into the oven on foil-lined baking sheets and roast for two hours. Remove from the oven letting them rest for about 30 minutes.
Preheat barbecue to 450°F. Transfer roasted ribs onto grill for about two minutes per side, brushing with balsamic vinegar as they finish.
Remove the ribs from the barbecue, slice them into one- or two-bone portions and transfer to an attractive service platter. Serve immediately.
Tuscan-Style Grilled Ribs
Ingredients
4 racks of baby back ribs
6 tablespoons whole fennel seeds
4 teaspoons whole allspice
6 teaspoons coriander seeds
4 teaspoons whole black peppercorns
1 teaspoon chili flakes
4 teaspoons smoked paprika
4 tablespoons fresh rosemary, chopped
4 teaspoons fresh thyme, chopped
4 teaspoons fresh sage, chopped
¼ cup extra virgin olive oil
3 teaspoons kosher salt
¼ cup aged balsamic vinegar, more to taste
Directions
Preheat a medium-sized skillet on medium-high heat. Pour fennel seeds, coriander, allspice and black peppercorns into the pan and toast spices until they begin to smoke. Remove from heat and allow to cool.
Chop fresh herbs and transfer them to a small bowl. Add salt and paprika. Roughly grind the cooled spices and chili flakes in a spice mill, coffee grinder or using a mortar and pestle. Transfer ground spices to bowl, add olive oil and stir into a paste.
Rub paste onto both sides of each rack of ribs. Cover in plastic wrap and refrigerate overnight.
Preheat the oven to 250°F. Transfer ribs into the oven on foil-lined baking sheets and roast for two hours. Remove from the oven letting them rest for about 30 minutes.
Preheat barbecue to 450°F. Transfer roasted ribs onto grill for about two minutes per side, brushing with balsamic vinegar as they finish.
Remove the ribs from the barbecue, slice them into one- or two-bone portions and transfer to an attractive service platter. Serve immediately.
Tuscan-Style Grilled Ribs
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Baby back ribs rubbed with fresh herbs and spices, then grilled and brushed with balsamic vinegar…
Prepare to be amazed by these TUSCAN-STYLE GRILLED RIBS!
A while back, I was coming home from a trip to New York when I happened upon this recipe for TUSCAN-STYLE GRILLED RIBS in an old issue of Food & Wine Magazine. I instantly knew I wanted to try them, yet I didn’t realize they would be some of the best ribs I’ve ever had.
I’ve tweaked and adjusted the recipe over the years and have discovered a few things that make it especially fantastic.
If you love baby back rib recipes, this one is a must-make.
Here are a few things that will help your complete success and enjoyment:
HERBS & SPICES
The preparation of the spice blend begins with toasting the whole spices, then grinding them. If finding whole spices is a problem, you can use some purchased already ground, but only do it as a last resort; fresh-ground spices are more flavourful and aromatic and tasty – you’ll see!
Same thing with the herbs – fresh only, please. When preparing the herbs, chop them up finely so they blend well with the spices and oil to create a workable rub.
THE RIBS
Because the ribs are first rubbed with herbs and spices, then cured overnight, ask your butcher to trim the excess fat and silver skin. This will ensure the very flavourful rub permeates into the meat.
GRILL OR BAKE
The video attached to this story shows us roasting the ribs in a hot oven. If you prefer a smokier flavour and wanted to know how to grill ribs, we recently gave it a try.
We cooked them for the same length of time at the same temperature. Both methods produce exceptionally tender, juicy ribs. Truth be told, I kinda like the grill method more, and I’m lucky enough to have a PIT BOSS 820FB; this awesome cooker gives the ribs a smoky flavour that knocks the taste out of the park.
SAVOUR FLAVOUR
The last direction in this recipe is the clincher: brushing the ribs with balsamic vinegar. Try to find aged balsamic vinegar and don’t be shy when applying it. The vinegar soaks into the ribs and blends with the herbs and spices, creating a unique taste sensation.
Finally, just a heads up on the process: try to contain yourself when your kitchen or backyard fills with the fragrance of the cooking ribs. Yes, your stomach will grumble and your mouth will water, but be patient. It’s an assault of the senses but in such a good way!
After making TUSCAN-STYLE GRILLED RIBS, serve them up with simple sides like our GARLIC SMASHED POTATOES, our tasty EASY ASIAN SLAW or our GRILLED ASPARAGUS. Then, ring that dinner bell and call everyone to table – it’s rib night, with a Tuscan twist!
Prepare this with confidence and expect rave reviews. TUSCAN-STYLE GRILLED RIBS are like no other. Let’s eat!
Preheat a medium-sized skillet on medium-high heat. Pour fennel seeds, coriander, allspice and black peppercorns into the pan and toast spices until they begin to smoke. Remove from heat and allow to cool.
Chop fresh herbs and transfer them to a small bowl. Add salt and paprika. Roughly grind the cooled spices and chili flakes in a spice mill, coffee grinder or using a mortar and pestle. Transfer ground spices to bowl, add olive oil and stir into a paste.
Rub paste onto both sides of each rack of ribs. Cover in plastic wrap and refrigerate overnight.
Preheat the oven to 250°F. Transfer ribs into the oven on foil-lined baking sheets and roast for two hours. Remove from the oven letting them rest for about 30 minutes.
Preheat barbecue to 450°F. Transfer roasted ribs onto grill for about two minutes per side, brushing with balsamic vinegar as they finish.
Remove the ribs from the barbecue, slice them into one- or two-bone portions and transfer to an attractive service platter. Serve immediately.
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