Bruce Aidells, famed California sausage purveyor who writes for many food publications, published a wonderful recipe for savory. oven, slow-roasted spare ribs. The combination of herbs, spices and balsamic glaze take us back to Da Delfina in Artimino, a half hour+ west of Florence.
The setting is lovely (but not easy to find on our pre-GPS visit) and the cucina - cooked mostly in the wood-fired oven - is simple, soulful and delicioso.
We do it with Kurobuta ribs and they are even better reverse seared on a charcoal grill. The light smokiness adds an extra flavor component and further enhances the pairing with most well-made and traditional Chianti. In addition to the one from Vittorio Innocenti pictured above, the Chianti Classico from Montefioralle made a wonderful pairing.
Preparation is simple:
- Tear off the membrane on the back of the ribs with a paper towel.
- Make a paste of olive oil, fresh herbs (rosemary, sage, thyme), spices (salt, fennel seed, pepper, paprika, black pepper, coriander seed, allspice, crushed red pepper) and apply to the ribs.
- Marinate on the counter for 2 hours or overnight in the fridge.
- Roast at 300º for a couple of hours or until tender and the bottom of the bones are visible.
- Glaze with aged balsamic vinegar or reduce more youthful vinegar until it becomes a bit syrupy.
- Broil or grill until nicely charred.
Google for more details.