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Tuscan Style Spareribs with Apricot-Balsamic Glaze

Serves 6-8
30 minutes plus marination time
Cook TIME:
two hours
Pairs well with:
Rubaiyat, North Coast

A porchetta sandwich from the Fatted Calf at the Oxbow Market in Napa is one of the best sandwiches made in the Napa Valley, in my opinion. The seasonings of rosemary, lemon, garlic and fennel that they use to roast the pork is the inspiration for the rub on these ribs. It’s also a perfect recipe to pair with our Rubaiyat. Easy to enjoy, not too serious. Exactly the type of wine to choose to roll up your sleeves and dig into a slab or ribs with some good friends. Enjoy the summer.


2 sides spareribs
salt and pepper
1 T. rosemary, chopped
6 cloves garlic, minced
1 tsp. fennel seed, ground
2 lemons, zest
2 T. olive oil

4 T. apricot preserves
2 T. white balsamic vinegar


With the aid of a kitchen towel, pull the thin membrane from the inside of each rack of the ribs. Season with salt and pepper and rub with the rosemary, garlic, ground fennel, lemon zest and olive oil. Wrap tightly in foil and marinate overnight in the refrigerator.

Preheat the oven to 350°F. Allow the ribs to come to room temperature. Place on a sheet pan and bake for 2 hours until ribs are tender and pulling away from the bone.

Remove the ribs from the foil and pour any of the juices that have collected in the bottom of the foil into a small saucepan. Scim off the fat that floats on top and add the apricot preserves and vinegar. Bring to a boil and simmer for a minute to combine flavors.

To serve, heat a grill to high. Grill the ribs on both sides to brown and generously brush with the glaze.

Enjoy with a glass of Cakebread Cellars Rubaiyat.

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