Sweet-and-Sour Balsamic-Glazed Spareribs

Tender, slow-cooked spareribs glazed with a rich sweet-and-sour sauce made from balsamic vinegar, honey, and aromatic spices. These sticky, flavorful ribs are finished under the broiler for a perfect caramelized coating.

6 servings

6 hr 5 min

Published October 4, 2025

Ingredients

•2 racks spareribs
•2 tablespoons Kosher salt
•4 sprigs fresh thyme
•2½ cups balsamic vinegar
•2 cups ketchup
•1 can beer
•1 tablespoon minced garlic
•1 whole red onion
•½ cup dark brown sugar
•1 tablespoon molasses
•¼ cup grainy mustard
•1 teaspoon Tabasco
•1 tablespoon Worcestershire sauce
•½ cup water

Cooking Instructions

1.
Preheat the oven to 250°F and place each rack of ribs on a square of aluminum foil. Sprinkle the ribs generously with salt, add a few sprigs of thyme to each, and then wrap well. Place the rib packets on a cookie sheet and bake for 3 to 4 hours, until the ribs are extremely tender. Allow the ribs to cool slightly in their packets before opening.
240 min
2.
To make the glaze, combine all of the ingredients in a large pot on medium-low heat. Allow to simmer, stirring every so often, for a few hours, until the sauce is nice and thick. Set aside.
120 min
3.
To bring the ribs and glaze together, do the following. Turn on the broiler (if you don't have a broiler, get the oven up to 450°F). Cut the rib racks into individual ribs, place them on a foil-lined cookie sheet or broiler tray, and brush them aggressively with the glaze. Pop them under the broiler and watch them carefully: all that sugar makes them burn very easily! You want the glaze to fuse with the ribs; it takes 3 to 4 minutes. If you're cooking the ribs in the oven, do so just until the glaze begins to bubble, 4 to 5 minutes. Serve the ribs hot with lots of napkins-trust me, you'll need them.
5 min

Ingredients

•2 racks spareribs

•2 tablespoons Kosher salt

•4 sprigs fresh thyme

•2½ cups balsamic vinegar

•2 cups ketchup

•1 can beer

•1 tablespoon minced garlic

•1 whole red onion

•½ cup dark brown sugar

•1 tablespoon molasses

•¼ cup grainy mustard

•1 teaspoon Tabasco

•1 tablespoon Worcestershire sauce

•½ cup water

Cooking Instructions

Preheat the oven to 250°F and place each rack of ribs on a square of aluminum foil. Sprinkle the ribs generously with salt, add a few sprigs of thyme to each, and then wrap well. Place the rib packets on a cookie sheet and bake for 3 to 4 hours, until the ribs are extremely tender. Allow the ribs to cool slightly in their packets before opening.

240 min

To make the glaze, combine all of the ingredients in a large pot on medium-low heat. Allow to simmer, stirring every so often, for a few hours, until the sauce is nice and thick. Set aside.

120 min

To bring the ribs and glaze together, do the following. Turn on the broiler (if you don't have a broiler, get the oven up to 450°F). Cut the rib racks into individual ribs, place them on a foil-lined cookie sheet or broiler tray, and brush them aggressively with the glaze. Pop them under the broiler and watch them carefully: all that sugar makes them burn very easily! You want the glaze to fuse with the ribs; it takes 3 to 4 minutes. If you're cooking the ribs in the oven, do so just until the glaze begins to bubble, 4 to 5 minutes. Serve the ribs hot with lots of napkins-trust me, you'll need them.

5 min