6 servings

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• 1/1.5 kg of small pork spare ribs
• 2 tablespoons oil
• salt
• rosemary branches
• 4 garlic cloves, chopped

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For the barbecue sauce:

• ½ glass Giusti 2 Gold Medals Balsamic Vinegar of Modena
• ½ cup ketchup
• ½ can of beer 
• ¼ cup honey
• 3 tablespoons mustard seeds
• 1 ½ teaspoons Worcestershire sauce
• 1 teaspoon Tabasco sauce
• ¼ cup brown cane sugar
• ½ red onion, finely diced
• 1 large garlic clove, minced
• salt

PREPARING THE RIBS

Preheat the oven to 175°C (350°F). 

Cut ribs into 2 pieces. Lay out 2 sheets of aluminum foil with the shiny side up. Rub ribs with oil, sprinkle with salt, and place rosemary and garlic on foil.

Wrap ribs tightly in foil packets and place on a baking tray. Bake for 30 minutes, then reduce heat to 140°C (280°F) and bake for another 1½ hours or until meat pulls easily from bones.

PREPARING THE SAUCE

Meanwhile, prepare barbecue sauce. In a saucepan, bring Giusti 2 Gold Medals Balsamic Vinegar of Modena to a boil. Add remaining sauce ingredients, bring to a boil again, then simmer until thickened.

GLAZING AND SERVING THE RIBS

Remove ribs from the oven, let cool briefly, then unwrap and transfer to a tray. Increase oven temperature to 230°C (450°F). Brush ribs with barbecue sauce on both sides.

Return ribs to the oven and broil for 5-6 minutes until caramelized. 

Serve immediately with extra barbecue sauce.