May 6, 2014 § Leave a comment
I made these this weekend, subbing in baby back ribs for the shortribs. A couple of people asked for the recipe, so I’ve decided to post it here (mostly so that I can keep track of it and rotate it into the “go-tos”).
After brief consultation with the interwebs, I changed up the cooking temp/time to 225 degrees for approximately 3 3/4 hours prior to glazing with balsamic and sticking them under the broiler.
also? awesome leftovers.
(since I completely failed to plan ahead, photo © Tina Rupp, from Food & Wine post)
In keeping with the theme, I served the tuscan ribs with tuscan-style roasted veggies (375 for about 40 minutes when all was said and done) and cipolle ripiene/baked onions (skipping the breadcrumbs and stuffing them with cheese only–a mix of smoked gouda and fontina, because cheese).