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ONE MAN’S KITCHEN


VINCE PUCCI Time To Get Grilling! Nothing announces the arrival of summer


quite like the smell of a barbeque sizzling in the back yards around the neighborhood. Nothing compares to the taste and aroma of barbeque meats. This is my favorite time of year, when everything starts blossoming and turning green, but the weather is not so hot and humid − it’s still cool enough so you can really enjoy it. If you enjoy barbequing but don’t like


most commercial barbeque sauces that are loaded with sugar, spices and preservatives, the following is an alternative choice: a simple but flavorful recipe for barbeque pork ribs from Tuscany.


Tuscan-Style Spareribs with Balsamic Glaze We start with 6 pounds baby back pork


spareribs which come from the loin of the hog. The bones are generally smaller and the flesh is leaner and meatier than the spare ribs which come from the side and belly. Flip the rack over so the meaty side is face down. There is a thin membrane on this side that goes all over the bones. Removing this membrane is generally a good idea. It can become very tough and tastes and feels like you’re chewing on plastic if you cook it with the ribs.


2 Tablespoons extra-virgin olive oil 2 Tablespoons chopped rosemary leaves 1 1/2 Tablespoons salt 1 1/2 Tablespoons fennel seeds 2 teaspoons ground black pepper 2 teaspoons chopped sage 2 teaspoons chopped thyme 2 teaspoons sweet paprika 1 teaspoon crushed red pepper 1 teaspoon ground allspice 1 teaspoon ground coriander


In a small bowl, combine the above


ingredients. Rub the spice paste all over the spareribs and let stand at room temperature for two hours or refrigerate overnight. Preheat the oven to 325 degrees. Arrange


the ribs on a large baking sheet or roasting pan, meaty side up. Roast the ribs for two hours, or until tender. I prefer roasting the ribs instead of par-


boiling them. Boiling the ribs only boils out the fat and releases the natural juices which contain the real flavor of the ribs. The meat itself can become quite dry if boiled first. Slow baking the spare ribs using low heat will achieve the same tenderness and fat rendering without loss of flavor or risk of drying out. Preheat the barbecue. Brush the meaty side


of the ribs with Balsamic vinegar and broil away from the heat until browned, about two minutes. Use spray bottle with water to keep down the


flames. An excellent wine-pairing for pork spare ribs


is Pinot Noir, a typically lighter-bodied, fruit- forward red wine. Its flavors are reminiscent of sweet red berries, plums, tomatoes, cherries and at times a notable earthy or wood-like flavor, depending on specific growing conditions.


30 BOUNDER MAGAZINE


continued on page 34 www.bounder.ca


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