Summertime is in full swing and somehow it is already pretty much July. Which also means it is almost July 4th! This week, I will be sharing some of my favorite summer BBQ recipes. First up–these sticky balsamic ribs. Just trust me when I say you won’t ever need another rib recipe ever again. This is a little bit silly, but I usually don’t eat ribs right off the bone. I usually feel like they are too messy for the hassle. With these, I have no problem diving right in. The ribs are sweet, just a little spicy, and are fall off the bone tender with this cooking method. If you are cooking for a crowd this weekend, you can also cook the ribs and make the sauce ahead of time, then finish them on the grill to cut down on time.
Sticky Balsamic Ribs
Ingredients
- RIBS:
- 5 large garlic cloves, minced
- 1 tablespoons finely chopped rosemary
- 1 tablespoons packed dark brown sugar
- 1 tablespoon balsamic vinegar
- ⅓ teaspoon cayenne pepper
- ¾ tablespoon kosher salt
- ½ teaspoon freshly ground black pepper
- 4 pounds baby back pork ribs
- ½ cup water
- GLAZE:
- 1 cup hot water
- ½ cup balsamic vinegar
- ¼ cup packed dark brown sugar
Instructions
- Mix together the garlic, rosemary, brown sugar, vinegar, cayenne, salt, and pepper. Rub over ribs and transfer to a zippered plastic bag. Marinate, chilled, 8-24 hours.
- Preheat oven to 425 degrees F. Place ribs meat side up in a roasting pan. Pour ½ cup water in the roasting pan, and cover tightly with foil. Roast ribs until meat is very tender, about 1½ to 1¾ hours. Remove pans from oven and transfer ribs to a platter. Add 1 cup hot water to the roasting pan and scrape up brown bits. Skim off and discard fat, then transfer liquid to a medium sized skillet. Add vinegar and brown sugar and bring to a boil, stirring occasionally. Continue to boil until reduced, thick, and syrupy, about 15 minutes.
- Preheat grill to a medium heat. Brush some glaze on both sides of ribs. Grill ribs, turning occasionally, until ribs are hot. Brush with more glaze and serve warm with remaining glaze on the side.
Notes
Source: adapted from Food52
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