🇮🇹Italian Glazed Ribs! (No BBQ Sauce) Served with antipasto, on a platter family-style. Bc who says ribs need to be a massive persy rack smothered in sauce that solicites a bib? There’s a time and place for that. It’s just not today. SPICE MIX: Dried Parsley Dried Oregano Dried Rosemary Dried Sage Black Pep Crushed Chili Pep Garlic Pow CURE .25% Cure #1 (by weight of meat) Kosher Salt Sugar, optional WHITE WINE GLAZE Dry White Wine Vinegar Honey Kosher Salt NOTES: - I chose to use dry herbs for this cure because of my vac sealer, but fresh ones work too. Get wild. - For the cure, the only seriously important measurement is the cure #1 (pink salt no. 1) You need to be precise with the measurement. Too much is no bueno and can be harmful. - For the glaze, I didn’t write out the measurements. Cook from the heart. Reduce the wine, add the other ingredients and reduce further. Taste and adjust with salt, honey, etc. - Serve with cheese, olives, peppers, pickled things, bread, veg, fr...