Mix in a bowl half the balsamic vinegar and olive oil. Beat with a fork until a homogeneous mixture.
Add a bowl of finely chopped (or squeezed through a press), garlic and chopped rosemary.
Mix garlic and rosemary with vinegar-oil mixture.
Wash rib formation, blot it with a paper towel and remove the stubble from it (see. Here, how to remove the stubble with meat). Sprinkle meat with salt.
Then rub your hands a piece of meat with salt - as evenly as possible.
Place the ribs in a large bowl or simplytight plastic bag. Pour the meat vinegar-oil mixture, cover the bowl with cling film and then send it in the fridge for at least six hours.
Periodically turn the meat in a bowl so that it soaked with marinade from all sides.
You can leave the ribs in the marinade overnight.
Preheat oven to 120 gr.S.
Grease a baking tray or baking dish and place on a baking sheet seam rib.
Remains of the marinade is not necessary to pour on the ribs, otherwise it will burn in the pan.
Cook the pork ribs in the oven for 2 hours.
Pork ribs quite fatty, so that they do notdry in oven so easily as, for example, pork fillets. And the fact that the meat is fried whole formation, will allow it to retain moisture during the slow cooking at low temperatures.
Turn rib layer other side after about 1 hour of cooking.
Now it's time to use the remaining vinegar.
Mix it with honey in a small bowl to make a glaze.
Remove the pan from the ribs from the oven and brush grease piece meat acetic honey glaze on all sides, using as much as possible icing.
Return the pan to the oven and cook the pork for another 30 minutes, or until it becomes soft.
If you still have the icing, you can continue to cover the ribs with her 10-minute intervals for the last 30 minutes of baking.
At the end of roasting the ribs should be thoroughly browned and the meat should be tender, but not quite keep up with the bones.
If you want to make the edges a little softer,you can continue to bake them for 30 minutes or so, but you have to, as they say, keep an eye on them so they do not scorched or become too dry.
Remove the baked pork ribs from the oven and let it "rest" for 5-10 minutes.
Then with a sharp knife cut a layer into individual ribs and serve.