Italian-Style Slow Roasted Spare Ribs
Preparation: 15 minutes
Oven: 180 minutes
Ingredients
-2 tablespoons of white balsamic vinegar
-1 tablespoon of light brown sugar
-2 red chili peppers, finely chopped, or 1 teaspoon of crushed red pepper
-6 garlic cloves, chopped
-2 to 3 springs of fresh rosemary, chopped
-1 teaspoon of dried oregano
-3 tablespoons of red onion, finely chopped
-salt & pepper, to taste
-about 1/3 cup of olive oil
-2 to 2 1/2 pounds of pork chops
-Kosher salt & cracked black pepper
-Lemon wedges to serve
Preparation
Preheat your oven to 275 degrees F. Line a rimmed baking sheet with aluminum foil.
In a bowl, combine the balsamic vinegar, brown sugar, chilis, the garlic, herbs, onion, and olive oil.
Season the ribs with salt and pepper generously, coat both sides with the dressing and arrange them on the baking sheet (you may need to cut the ribs in half). Top with excess dressing, and cover with additional foil to seal as a packet. Roast for 3 hours.
Once the ribs are tender, remove the top foil cover and transfer the ribs to a second dry sheet pan lined with foil to
facilitate clean up. Turn broiler on high and place ribs in the middle of the oven, cook until crispy.
Once you’ve removed the ribs from the oven, place on a carving board and pour juices on top and add the lemon wedges.
Serve with a side of fries and coleslaw.
