Chef Derik from The Morrie makes agro dolce ribs

Agro Dolce Road House Ribs

8              lb            pork spare ribs

1.5          Tblsp     Fennel seed crushed

1.5          Tblsp     chopped thyme

2              tsp          crushed red pepper

2              tsp          chopped rosemary

some salt and pepper 

2              Tblsp     evoo

1              small red onion grated

3              garlic clove finely grated

1              cup         balsamic vinegar

¼             cup         white distilled vinegar

1              cup         ketchup

¾             cup light brown sugar (packed)

Preheat oven to 325. Line 2 rimmed baking sheets with foil and set the ribs on them, meaty side up. Grind the fennel seed with the thyme, crushed red pepper, rosemary, 1.5 tablespoons salt and 2 teaspoons black pepper. Rub the spice mix all over the ribs and roast for about 2 hours, until the meat is tender.

In a medium sauce pot, heat the olive oil. Add the onion, garlic and generous pinch of salt and cook over moderately high heat, stirring, until the onion is softened, 3 to 5 minutes.  Add both vinegars along with the ketchup and browns sugar and bring to a boil.  Simmer over moderate heat, stirring frequently, until the sauce is thick and reduced to 2 cups, about 15 minutes.