Finger Lickin' Balsamic Pork Ribs

  • 4 pounds pork ribs
  • 1/4 cup of favorite spice mix
  • 1 Tablespoon Bella Nonnas Garlic Olive Oil
  • 1/2 Onion Minced
  • 1/4 cup Bella Nonnas Pomegranate Balsamic Vinegar
  • 1 can (8 ounces) tomato sauce
  • 1/4 cup ketchup
  • 1 large lime, juice only
  • 1 Tablespoon Bella Nonnas Neapolitan Herb Balsamic Vinegar
  • 1 Tablespoon mustard
  • 1/4 cup brown sugar
  • 1 teaspoon garlic powder

Cooking Instructions:
  • Preheat oven to 350 degrees F.
  • Select a large baking pan to fit spareribs in one layer.
  • Line with heavy duty foil.
  • Place baking rack (a cake rack works fine) inside lined pan to keep ribs from resting on the bottom of the pan.
  • While spareribs are baking, make barbecue sauce.
  • Sweat minced onion in 1 Tablespoon Olive Oil over low heat until translucent and cooked, but not browned.
  • Add balsamic vinegars and cook three minutes until slightly reduced.
  • Add tomato sauce, 1/4 cup ketchup, lime juice, and mustard.
  • Stir to combine well.
  • Stir in brown sugar and garlic powder and continue cooking over low heat for 10 min.
  • Remove spareribs from oven and pour off fat.
  • Turn spareribs and brush the bony side lightly with barbecue sauce.
  • Return spareribs to meaty side up and pour remaining barbecue sauce evenly over the ribs making sure all spots are covered with sauce.
  • Cover with heavy duty foil.
  • Reduce oven heat to 325 degrees F. 
  • Bake covered spareribs an additional 1 to 1-1/2 hours or until done.
  • Meat should be shrinking back from the tips of the bones and the bones should wiggle fairly easily in the meat.
  • Let rest 10 minutes before serving. Cut into 2 to 3 rib portions and serve.

Cooking Time: 3-4 hrs
Servings: 4-6