Grilled Spareribs with Balsamic Merlot Glaze - Ferrari-Carano

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Grilled Spareribs with Balsamic Merlot Glaze

Main Courses

Serves 6

This recipe uses Bruce Aidell’s, author of Bruce Aidell’s Complete Book of Pork, herb and fennel sparerib recipe, then finishing the ribs off with a Ferrari-Carano Merlot balsamic glaze.

Ribs

01

In a small bowl combine all the ingredients, except for the ribs. Rub this mixture all over the spareribs, being sure to cover the meaty side of each rib. Cover tightly and refrigerate overnight.

02

Preheat oven to 325 degrees. Take ribs out an hour before baking to bring to room temperature. Arrange ribs on a large, rimmed baking sheet or roasting pan, meaty side up. Roast ribs for 2 hours, or until tender.

Merlot Balsamic Glaze

01

Add all glaze ingredients to a small pan and reduce to slightly thickened. Brush glaze on ribs to finish.

02

Just before serving, preheat broiler and brush the meaty side of the ribs with the Merlot balsamic glaze and broil until browned. Cover ribs with foil, let rest for 5-10 minutes, then cut between the ribs and serve immediately.

Ingredients

Ribs

  • 1-1/2 Tbsp kosher salt
  • 1 Tbsp fennel seeds
  • 1 Tbsp chopped garlic
  • 1 tsp chopped fresh sage
  • 1 Tbsp chopped fresh rosemary
  • 2 tsp fresh ground black pepper
  • 2 tsp sweet paprika
  • 2 tsp chopped fresh thyme
  • 2 tsp ground fennel seeds
  • 1/2 tsp ground allspice
  • 2 racks (2-1/2 lbs each) pork spareribs, trimmed, St. Louis-style, membrane removed, cut into 8-inch portions
  • 2 Tbsp olive oil

Merlot Balsamic Glaze

  • 1/2 cup fig balsamic vinegar
  • 1/2 cup Ferrari-Carano Merlot wine
  • 1 Tbsp soy sauce
  • 1 sprig rosemary
  • 1 bay leaf