BALSAMIC GLAZED BABY BACK RIBS
Steps:
- Marinate and roast ribs: Mince and mash garlic to a paste. Stir together with rosemary and thyme, brown sugar, vinegar, cayenne and salt. 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 cup water into roasting pan and tightly cover pan with foil. Roast ribs, rotating position of pan halfway through, until meat is very tender, about 1 3/4 hours. Remove pan from oven and transfer ribs to a platter or leaved covered. Make glaze: 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. Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas) 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. 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 8 to 10 minutes. Serve the ribs hot with lots of napkins-trust me, you'll need them. Cooks' notes: Ribs can be roasted and glaze can be made 1 day ahead and chilled separately (covered once cool). Bring to room temperature, about 30 minutes, before glazing and grilling. Ribs can be broiled 3 to 4 inches from heat (instead of grilled) about 8 minutes.
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Irfan Khanzada
[email protected]These ribs were a bit too sweet for my taste, but they were still good.
Ryan White
[email protected]These ribs were amazing! I'll definitely be making them again.
Xen Midoriya
[email protected]I've made these ribs several times now and they're always a hit. They're so easy to make and they always turn out perfect.
Ahmad Milad Rahimi
[email protected]These ribs were a huge disappointment. They were tough and the glaze was bland. I won't be making these again.
Sonu Harijan
[email protected]The ribs were a bit dry, but the glaze was delicious. I think I'll try cooking them for a shorter amount of time next time.
Mckenzie Murphey
[email protected]These ribs were a bit too sweet for my taste, but they were still good. I think I'll try using less balsamic vinegar next time.
Md Ainul Haque
[email protected]I followed the recipe exactly and the ribs turned out great! The balsamic glaze was flavorful and the ribs were tender and juicy.
mohammd parves1999
[email protected]These ribs were amazing! The glaze was perfect and the ribs were cooked to perfection. I'll definitely be making these again.
Shiynyuy Valentine
[email protected]I'm not usually a fan of ribs, but these balsamic glazed baby back ribs changed my mind. They were so delicious and easy to make. I'll definitely be making them again soon.
Sage Stone
[email protected]These balsamic glazed baby back ribs were a hit at my last BBQ! The glaze was tangy and sweet, and the ribs were fall-off-the-bone tender. I'll definitely be making these again.