Tasty Recipes: Sticky Balsamic Ribs

Doesn't this look so delicious?!?!?! Preparing these ribs is a straightforward three-part process. Long marinating in a sweet, garlicky rub ensures the ribs soak up loads of flavor. Next, a leisurely roast in the oven makes them fall-off-the-bone tender. Finally, a mop of balsamic-brown-sugar glaze and a few minutes on the grill gives the ribs a whiff of smokiness and caramelizes their edges.


Sticky Balsamic Ribs
Serves 8
Active time: 30 min
Start to finish: 1 day (includes marinating)

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 lb 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

Instructions
Marinate and roast ribs:
1. Mince and mash garlic to a paste with 1 tsp salt. Stir together with rosemary, brown sugar, vinegar, cayenne, 1 Tbsp salt, and 1 tsp 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.
2. 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:
1. 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.
2. Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas); see “Grilling Procedure.”
3. 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.

Notes
1. If you can only get larger ribs (4 racks), you will need more glaze; use 12 large garlic cloves, 3 tablespoons finely chopped rosemary, 3 tablespoons packed dark brown sugar, 3 tablespoons balsamic vinegar, 1 1/2 teaspoons cayenne, 1 1/2 tablespoons salt, and 1 1/2 teaspoons pepper.
2. 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.
3. Ribs can be broiled 3 to 4 inches from heat (instead of grilled) about 8 minutes.