Tuscan-Style Balsamic Glazed Ribs
Fall-off-the-bone-tender Tuscan-style balsamic glazed ribs are giving barbecue ribs a run for their money! Just a little sweet, and packed with flavor, they’re oven-baked making them the perfect ribs to enjoy all year round. Today's post is dedicated to dads, I know my father would appreciate it, but I think that, in general, few men would shy away from a glazed pork rib cooked at a low temperature. After all, cooking meat, we don't know why, is a properly male prerogative. The low temperature allows you to keep the meat tender and very juicy. The fine Balsamic vinegar glaze allows a tasty and particular "glaze".
Ingredients
A piece of pork rib (about 750 g)Brown sugar to tasteOlive oil to tastePaprikaCrumbled dry hot peppersaltFine Balsamic Vinegar Glaze
Method
Sprinkle the pork rib with olive oil, massaging well, paprika, dried hot pepper and brown sugar. Wrap in plastic wrap and let it rest for at least an hour. Turn on the oven at 130 °C. Salt the meat on both sides and cook for about two hours. Halfway through cooking, turn the piece. Take it out of the oven and raise it to 180°C. Brush all the ribs with Fine Balsamic Vinegar IGP glaze and bake again for 20 minutes. Serve with potatoes or a salad. See you soon!
Fall-off-the-bone-tender Tuscan-style balsamic glazed ribs are giving barbecue ribs a run for their money! Just a little sweet, and packed with flavor, they’re oven-baked making them the perfect ribs to enjoy all year round. Today's post is dedicated to dads, I know my father would appreciate it, but I think that, in general, few men would shy away from a glazed pork rib cooked at a low temperature. After all, cooking meat, we don't know why, is a properly male prerogative. The low temperature allows you to keep the meat tender and very juicy. The fine Balsamic vinegar glaze allows a tasty and particular "glaze".
Ingredients
A piece of pork rib (about 750 g)
Brown sugar to taste
Olive oil to taste
Paprika
Crumbled dry hot pepper
salt
Fine Balsamic Vinegar Glaze
Method
Sprinkle the pork rib with olive oil, massaging well, paprika, dried hot pepper and brown sugar. Wrap in plastic wrap and let it rest for at least an hour. Turn on the oven at 130 °C. Salt the meat on both sides and cook for about two hours. Halfway through cooking, turn the piece. Take it out of the oven and raise it to 180°C. Brush all the ribs with Fine Balsamic Vinegar IGP glaze and bake again for 20 minutes. Serve with potatoes or a salad. See you soon!
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