Tuscan-Style Pork Ribs with Balsamic Glaze
Contributed by: Phyllis Pellman Good of Fix-It and Enjoy-It Cookbook
Meet the Fix-It and Enjoy-It Cookbook, an irresistible collection of All-Purpose, Welcome-Home Recipes. Fix-It and Enjoy-It Cookbook offers choice recipes for stove-top and oven cooking.
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Fix-It and Enjoy-It Cookbook delivers recipes that are easy and pleasing -- for the cook -- and all who gather around the table. This is good everyday food! Persons who have loved the Fix-It and Forget-It slow cooker series will also love the all-purpose Fix-It and Enjoy-It Cookbook!
J.B. Miller, Indianapolis, IN
Prep Time: 30 minutes - Standing (or Chilling) Time: 2-8 hours - Baking Time: 2 hours, 15 minutes
- 2 Tbsp. olive oil
- 2 Tbsp. chopped fresh rosemary leaves, or 1 tsp. dried rosemary
- 1 1/2 Tbsp. kosher salt
- 1 1/2 Tbsp fennel seeds, or 1 1/2 tsp. ground fennel
- 2 tsp. pepper
- 2 tsp. fresh chopped sage, or 1 tsp. dried sage
- 2 tsp. fresh chopped thyme, or 1/2 tsp. dried thyme
- 2 tsp. paprika
- 1 tsp. crushed red pepper, optional, depending on how much heat you like
- 1 tsp. ground coriander
- 1/2 tsp. ground allspice
- 6 lbs. pork ribs
- 3 Tbsp. balsamic vinegar
In a small bowl, combine olive oil, rosemary, salt, fennel seeds, pepper, sage, thyme, paprika, red pepper, coriander, and allspice.
Rub spice paste all over ribs and let stand at room temperature for 2 hours, or refrigerate overnight.
Preheat oven to 325°.
Arrange ribs on a large, rimmed baking sheet or roasting pan, meaty side up.
Roast ribs uncovered for 2 hours or until tender.
Preheat broiler. Brush meaty side of ribs with balsamic vinegar and broil 6 inches from heat until browned, about 2 minutes.
Let stand for 5 minutes, then cut between ribs, or serve in slabs.
Tip: You can use this glaze on pork chops, lamb chops, and cuts of chicken.
Phyllis Pellman Good is a New York Times bestselling author whose books have sold more than 8.5 million copies.
Good has authored the national #1 bestselling cookbook Fix-It and Forget-It Cookbook: Feasting with Your Slow Cooker (with Dawn J. Ranck), which appeared on The New York Times bestseller list, as well as the bestseller lists of USA Today, Publishers Weekly, and Book Sense. And she is the author of Fix-It and Forget-It Lightly: Healthy, Low-Fat Recipes for Your Slow Cooker, which has also appeared on The New York Times bestseller list. In addition, Good authored Fix-It and Forget-It Recipes for Entertaining: Slow Cooker Favorites for All the Year Round (with Ranck) and Fix-It and Forget-It Diabetic Cookbook (with the American Diabetes Association), also in the series.
Good's other cookbooks include Favorite Recipes with Herbs, The Best of Amish Cooking, and The Central Market Cookbook.
Phyllis Pellman Good is Senior Editor at Good Books. (Good Books has published hundreds of other titles by more than 125 different authors.) She received her B.A. and M.A. in English from New York University. She and her husband, Merle, live in Lancaster, Pennsylvania. They are the parents of two young-adult daughters.
Serving Size: Makes 6-8 Servings