Home cooking with the chefs of Commerce Café

This Month’s Chef:

Tony Ramirez

Lockhart graduate/ Pie Boss / Uncle of many

Tuscany style ribs

2 tablespoons extra-virgin olive oil

2 tablespoons chopped rosemary leaves

1 1/2 tablespoons kosher salt

1 1/2 tablespoons fennel seeds

2 teaspoons freshly ground black pepper

2 teaspoons chopped sage

2 teaspoons chopped thyme

2 teaspoons sweet paprika

1 teaspoon crushed red pepper

1 teaspoon ground coriander

1/2 teaspoon ground allspice

6 pounds pork spareribs

3 tablespoons balsamic vinegar

Combine all spices and olive oil in a bowl and mix them together into a marinade.

Rub the meat with the marinade.

Preheat oven to 350 degrees.

You can let it marinate at room temperature for 2 hours or refrigerate overnight in the marinade.

Place ribs on a baking pan, meat side up and put the pan into the oven for 2 hours or until tender; you can check this with a fork.

To finish the ribs, fire up the grill or smoker with your choice of wood. I prefer mesquite, but anything of your choice would work fine.

Brush the meat side of the ribs with the balsamic and place it in the grill until the glaze has caramelized.

Once the ribs smell wonderful and are nicely caramelized, remove the ribs from the grill and let them rest for 10 minutes.