Grilled Spareribs with Balsamic Merlot Glaze
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.
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.
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
Add all glaze ingredients to a small pan and reduce to slightly thickened. Brush glaze on ribs to finish.
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.