Sticky Balsamic Ribs

Posted by Ahna on November 26, 2010 · Leave a Comment 

These ribs are simply delicious. I was having our neighbors over for a nice dinner and decided to make them.  I would have to say that of all of the ribs I have made these are the easiest to prepare and the taste is out of this world.  Our guests just gobbled them up.

For ribs:  8 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 (8 racks; see cooks’ note, below) 1 cup water For glaze: 2 cups hot water 1 cup balsamic vinegar 1/2 cup packed dark brown sugar Equipment: 2 large roasting pans Marinate and roast ribs: 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.  Preheat oven to 425°F with racks in upper and lower thirds. 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. Remove pans from oven and transfer ribs to a platter. Make glaze and grill ribs: 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. Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas); see Grilling Procedure . 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. Brush ribs with more glaze and serve remaining glaze on the side.

Read More http://www.epicurious.com/recipes/food/printerfriendly/Sticky-Balsamic-Ribs-354213#ixzz168CpyQOR

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Filed under Dinner, Pork