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Author Notes: In a two step process, the ribs are slow cooked during the day, letting the fat drip off and the Italian Rub permeate the meat. Once they are removed from the slow cooker, they are placed on a hot grill and slightly charred and then drizzled with a balsamic reduction. —Emily Z
- 2 tablespoons Oregano
- 1 1/2 teaspoons Dried Rosemary
- 1 teaspoon Fennel Seeds
- 1 1/2 teaspoons Garlic Powder
- 1/4 teaspoon Red Pepper Flakes (to taste)
- 1 teaspoon Coarsly Ground Kosher Salt
- 1/2 teaspoon Freshly Ground Pepper
- 2 pounds Beef Spare Ribs
- 1-2 tablespoons Balsamic Vinegar
- 1 cup Balsamic Vinegar
- 1 tablespoon Honey
- Combine ingredients for the rub. Add two-three tablespoons of balsamic vinegar to moisten the rub.
- Remove any excess fat. Separate the ribs by slicing the ribs so that each portion is a one bone serving. Rub generously with the Italian Rub. Sprinkle with Paprika.
- Place a wire rack or balls of foil in the bottom of your slow cooker. This will allow any excess grease to remain in the bottom while keeping the ribs juicy but not greasy. Layer the ribs criss-cross style. Slow cook beef 8-9 hours on low.
- When ribs are almost done in slow cooker, preheat grill to medium high. Combine balsamic vinegar and honey on stovetop. Reduce by half.
- Place ribs on the grill and let char for a few minutes on each side. Drizzle with balsamic glaze and serve.