• Heat the oven to 130/140 degrees C.
• Make sure to remove the membrane that covers the rack if your butcher has not done this for you already. Or see my notes below.
• In a small bowl add the paprika dry rub, salt and olive oil - make a paste and using your clean fingers gently rub the paste all over the ribs making sure everything is covered especially the more meatier side.
• Place the seasoned ribs into an oven tray - bone side down (meat side up).
• Pour in the white wine vinegar making sure to pour into the sides of the dish not over the meat.
• Cover with a sheet of foil and place in the middle rack of the oven.
• Bake on 130/140 C until cooked, approximately and hour for this weight of meat. It won't look golden brown when you first take them out but that's fine don't worry, continue with the recipe.

BALSAMIC SAUCE

• While the ribs are baking add all the sauce ingredients into a saucepan except the balsamic glaze. Bring it to a heat, once boiling reduce the heat to a medium-low simmer - uncovered. Simmer for about 20 minutes or until it thickens. 5 minutes before finishing, add the balsamic glaze and continue for the last 5 minutes. If it's not thick enough give it more time, don't worry if it's slow it will thicken.

Remove the ribs from the oven

• When the ribs are cooked about an hour and (this is when they don't look golden brown) - take them out.Turn up the heat to 190 CRemove the foil (don't throw it out)Drizzle of olive oil on the ribsReturn them them to bake for about 10 minutes - now we want them to go golden brown.
• Remove the ribs from the oven after 10 minutes and this time place them on the foil and then lift the foil with the ribs in and return it to the oven tray. TIP: Make sure the pan is completely lined with foil and even add more paper (if necessary) so that the sauce doesn't seep through because this balsamic sauce will stick to the pan!
• Pour the sauce (not all!) over the ribs and use a cooking/pastry brush to slather them covering everything. Slather top and bottom. Put them back in the oven for 5 to 10 minutes. Take them out, turn them over repeat with the sauce, put them back another 5 minutes or so.
• You can use up all the sauce or use the remaining sauce to pour over when serving. Cut the spare ribs along the bone for serving.