Food & Travel

Tuscan Ribs

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:


  1. Tear off the membrane on the back of the ribs with a paper towel.
  2. 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.
  3. Marinate on the counter for 2 hours or overnight in the fridge.
  4. Roast at 300º for a couple of hours or until tender and the bottom of the bones are visible.
  5. Glaze with aged balsamic vinegar or reduce more youthful vinegar until it becomes a bit syrupy.
  6. Broil or grill until nicely charred.

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