Sticky Balsamic Ribs
Tender baby back pork ribs marinated in a flavorful blend of garlic, rosemary, and balsamic vinegar, then slow-roasted and finished on the grill with a sticky balsamic glaze.
Ingredients
- •8 cloves large garlic cloves
- •2 tablespoons finely chopped rosemary
- •2 tablespoons packed dark brown sugar
- •2 tablespoons balsamic vinegar
- •1 teaspoon cayenne
- •8 pounds baby back pork ribs
- •2 cups hot water
- •1 cup balsamic vinegar
- •½ cup packed dark brown sugar
- •2 pieces large roasting pans
Cooking Instructions
- 1.
Mince and mash garlic to a paste with 1 teaspoon salt. Stir together with rosemary, brown sugar, vinegar, cayenne, 1 tablespoon salt, and 1 teaspoon pepper. Rub evenly all over ribs and transfer to roasting pans. Marinate, chilled, 8 to 24 hours.
720 min
- 2.
Preheat oven to 425°F with racks in upper and lower thirds.
15 min
- 3.
Pour 1/2 cup water into each roasting pan and tightly cover pans with foil. Roast ribs, switching position of pans halfway through, until meat is very tender, about 1 3/4 hours.
105 min
- 4.
Add 1 cup hot water to each roasting pan and scrape up brown bits. Skim off and discard fat, then transfer liquid to a 10-inch skillet. Add vinegar and brown sugar and bring to a boil, stirring occasionally. Boil until reduced to about 1 cup, about 15 minutes.
15 min
- 5.
Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas); see Grilling Procedure .
10 min
- 6.
Brush some of glaze onto both sides of racks of ribs. Grill, turning occasionally, until ribs are hot and grill marks appear, about 6 minutes.
6 min
- 7.
Brush ribs with more glaze and serve remaining glaze on the side.
2 min
- 8.
Artezin Mendocino Zinfandel '07 or Château de Chamirey Mercurey Rouge '07
