Tuscan-Style Spareribs and Balsamic Glaze Recipe

Serves 4-6 | Finish in 2 hours 30 minutes

Tender slow-roasted Pork Ribs seasoned with an array of Litehouse® herbs and drizzled with balsamic reduction.


  • 1 full rack baby back pork ribs
  • 2 tablespoons olive oil
  • 2 tablespoons Litehouse® Italian herbs
  • 2 tablespoons fennel seeds
  • 2 tablespoons fresh chopped thyme
  • 1 tablespoon Kosher salt
  • 2 teaspoons paprika
  • 1 teaspoon ground coriander
  • 1 teaspoon allspice
  • 2 tablespoons balsamic reduction
  • 1 teaspoon fresh minced Italian parsley


  1. Preheat oven to 275° F.
  2. Pat pork ribs dry with a paper towel and place on a cutting board meat side down. Slowly work your way under the membrane of the ribs, removing as much as you can.
  3. Place ribs meat side up and rub with olive oil. In a separate bowl, mix all the herbs together except the parsley. Sprinkle the herbs over the rack of ribs coating the entire surface.
  4. Place ribs onto a baking sheet lined with aluminum foil meat side up and place in the oven for 2 hours. 
  5. Ribs are finished when meat peels back exposing some of the bone underneath. Let ribs rest 5 minutes and slice into 2 bone portions. Drizzle with balsamic reduction and garnish with chopped parsley.

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