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While I love to BBQ outside, there are days that are just way too hot to cook outdoors in Texas. Sometimes I just don’t feel like starting a fire after a day of work and dealing with cleaning the grill. There are also times when I’m making BBQ for a dinner party but I’ve got my attention on 5 other dishes and no time to mind a live fire. Rain, while is rare in Texas, does happen when you least expect it, and could potentially ruin your BBQ plans.

If your situation fits one of my scenarios above, this is when you should call on the oven baked Tuscan style ribs. Out side of the Time for marinating, which is done the night before, it takes exactly 2 hours to cook these ribs in the oven, and out of the 3 or 4 times I’ve made them, they always turned out consistently delicious.

The ribs are marinated in a mixture of Italian seasonings, very similar to those found in Italian sausages, and finished off with a sweet and tart balsamic vinegar glaze. They really taste like sausage on a stick!

To make the marinade, olive oil, chopped fresh rosemary, thyme, fennel seeds, sage, paprika, black peppercorn, red pepper flakes, coriander, and allspice are combine together, and set aside in a bowl.

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I always clean the spareribs before using them, no matter where I buy them from. Spare ribs usually come with a little bit of meat underneath the ribs, and the membrane on the back side of the ribs attached.

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I always remove the membrane because it allows the marinade, and, if you are using a charcoal grill, the smoke to penetrate better throughout meat.

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You want your ribs to be juicy, but sometime there are excess fat that will make your meat too greasy, so I try to cut off as much visible fat as possible.

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The marinade is rubbed all over the ribs, and the ribs transferred to the fridge to chill over night. The next day, the ribs are taken out about 30 minutes before baking at room temperature. Then they are baked for 2 hours in a 325 degree oven.

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The reason why I made these ribs in the oven this time is actually different than the reasons I listed above. I was making dinner for friends from out of town, and I ran out of grill space on my Weber charcoal grill, since I was making grilled chicken as well. The last step of the recipe is to glaze the ribs with balsamic vinegar and brown sugar, then flash broil it in the oven. Since I did have a fire going, after the chicken was done, I finished the ribs off on the grill after glazing.

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Tuscan Style Spare Ribs with Balsamic Glaze

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