SWEET-SOUR BALSAMIC-GLAZED RIBS
Steps:
- 1. To prepare the ribs, heat the oven to 350 degrees. If the butcher has not removed the membrane on the back of each rack, gently pry it up by sliding a sharp implement (like the tip of an instant-read thermometer) under it, then lifting gently. Grab the membrane with a paper towel and peel it off. 2. Spread a 24-inch sheet of heavy-duty aluminum foil, shiny side up, on a work surface. Place one rack on top, rub it all over with oil, and generously season both sides with salt. Place 2 parsley sprigs and 2 garlic cloves under the concave side of the rack and 2 thyme sprigs on top. Wrap the ribs in the foil, pleating the edges to seal well. Repeat with the second rack. Place the rib packets in a large roasting pan. 3. Roast the ribs for 30 minutes, then reduce the temperature to 250 degrees. Cook 1 1/2 to 2 hours more, until the meat has shrunk back from the ends of the bones by 1/4 to 1/2 inch and the ribs are tender enough to pull apart with your fingers. 4. Meanwhile, prepare the barbecue sauce. Place the balsamic vinegar in a large nonreactive saucepan. Bring to a boil over medium heat and cook until reduced by a third. Add the remaining barbecue sauce ingredients with 1/4 cup water, bring back to a boil, then reduce the heat to low and simmer until thick, 30 to 40 minutes. If the sauce starts to thicken too much, add a little water. The sauce should be highly seasoned; adjust to taste by adding vinegar, brown sugar or salt. 5. Remove the ribs from the oven and let cool briefly, then open the foil, being careful of the escaping steam. Transfer the ribs to a baking sheet. Turn on the broiler or raise the oven to 450 degrees. 6. Slather the ribs on both sides with the barbecue sauce. Broil the ribs until the sauce sizzles and browns, 2 to 4 minutes on each side. Alternatively, bake in the oven 8 to 12 minutes. Baste with the barbecue sauce and serve at once with any remaining sauce on the side.
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Ali Imam
[email protected]These ribs were a bit too sweet for my taste, but they were still good. I think I'll try a different glaze next time.
Mthunzi Mkhize
[email protected]I've made these ribs several times now and they're always a hit! Everyone loves the sweet and sour glaze and the ribs are always cooked perfectly.
Akrash Khan
[email protected]These ribs were the best I've ever had! The meat was so juicy and flavorful and the glaze was perfect. I highly recommend this recipe.
tony kimala
[email protected]The ribs were fall-off-the-bone tender and the glaze was amazing. I will definitely be making these again for my next party.
Bobby Hill
[email protected]These ribs were a bit dry, but the glaze was delicious. I'll definitely be using the glaze again, but I'll try a different rib recipe next time.
Sinovuyo Ntame
[email protected]I'm not a big fan of ribs, but these were really good. The glaze was the perfect balance of sweet and sour and the ribs were cooked perfectly.
Irfan akram
[email protected]These ribs were amazing! The meat was so tender and the glaze was perfect. I will definitely be making these again and again.
Samantha Desir
[email protected]The ribs were cooked perfectly, but the glaze was a bit bland. I added some extra spices to the glaze and it was much better.
Mezeri Upi
[email protected]These ribs were a bit too sweet for my taste, but they were still good. I think I'll try a different glaze next time.
Isabella George
[email protected]I followed the recipe exactly and the ribs turned out perfectly. They were fall-off-the-bone tender and the glaze was delicious.
Komol
[email protected]These were the best ribs I've ever had! The meat was so tender and juicy, and the glaze was perfect.
Chaam chaam
[email protected]These ribs were a bit dry for my liking, but the glaze was amazing. I'll definitely be using the glaze again, but I'll try a different rib recipe next time.
Mm Ghzhh
[email protected]I've made these ribs several times now and they're always a hit! The glaze is so flavorful and the ribs are always so tender.
Food Vlog
[email protected]The ribs were delicious! I used a combination of baby back and spare ribs and they were both cooked perfectly. The glaze was a little too sweet for my taste, but I still enjoyed the ribs.
Seidu Fati
[email protected]These ribs were fall-off-the-bone tender and the glaze was the perfect balance of sweet and sour. I will definitely be making these again!