Best 2 Sticky Balsamic Ribs Recipes

Craving fall-off-the-bone ribs smothered in a flavorful and sticky balsamic glaze? Look no further! In this comprehensive guide, we'll take you on a culinary journey to create the ultimate sticky balsamic ribs that will tantalize your taste buds and leave you craving more. From selecting the perfect cut of ribs to crafting the perfect balance of sweet, tangy, and savory flavors in the balsamic glaze, we've got you covered. So, gather your ingredients, fire up your oven or grill, and get ready to embark on a delicious adventure as we delve into the world of sticky balsamic ribs.

Here are our top 2 tried and tested recipes!

STICKY BALSAMIC RIBS

Sticky Balsamic Ribs image

Provided by Ian Knauer

Categories Kid-Friendly Backyard BBQ Dinner Lunch Vinegar Pork Rib Summer Grill Grill/Barbecue Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Small Plates

Yield Makes 8 servings

Number Of Ingredients 13

Ingredients

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

Steps:

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.
What to drink:
Artezin Mendocino Zinfandel '07 or Château de Chamirey Mercurey Rouge '07

BALSAMIC STICKY RIBS

Balsamic Sticky Ribs image

Sticky sweet and delicious.

Provided by barbara lentz

Categories Ribs

Time 2h

Number Of Ingredients 10

Ingredients

1 rack baby back pork ribs
8 clove garlic minced
2 Tbsp each balsamic vinegar, brown sugar, and fresh rosemary finely chopped
1 tsp black pepper
4 tsp salt
SAUCE
1 c balsamic vinegar
1/2 c brown sugar
1 c water
1 Tbsp drained capers

Steps:

1. Mix together the garlic, vinegar, rosemary, salt, brown sugar, and pepper together. Rub the mixture over the ribs and marinate overnight covered with plastic wrap.
2. Preheat oven 425 degrees. Place ribs in baking pan with 1 cup of water. Roast covered with foil 1 1/2 hours.
3. Remove ribs from pan and set aside. Mix 1 cup of water with the pan drippings. Pour in a med. sauce pan. Add the balsamic vinegar, brown sugar, and capers Place the ribs back in pan and place in oven. Bring the sauce to a boil and reduce to a simmer. Let simmer 15 minutes. Pour over ribs and roast another 30 minutes.

Tips:

Choose the right ribs: Look for ribs that are meaty and have a good amount of marbling. Avoid ribs that are too thin or fatty.
Trim the ribs: Remove any excess fat or membrane from the ribs before cooking. This will help the ribs cook evenly and prevent them from becoming tough.
Season the ribs generously: Use a flavorful rub or marinade to season the ribs. This will help them develop a delicious crust and keep them moist during cooking.
Cook the ribs low and slow: Ribs need to be cooked slowly and at a low temperature to become tender. The best way to do this is to cook them in a smoker or oven at a temperature between 225°F and 250°F.
Baste the ribs regularly: While the ribs are cooking, baste them with a mixture of balsamic vinegar, honey, and brown sugar. This will help keep them moist and add a delicious glaze.
Let the ribs rest before serving: Once the ribs are cooked, let them rest for a few minutes before serving. This will help the juices redistribute throughout the meat and make them even more tender.

Conclusion:

Sticky balsamic ribs are a delicious and easy-to-make dish that is perfect for any occasion. By following these tips, you can make sure that your ribs turn out perfect every time. So fire up your smoker or oven and get cooking!