Sticky Balsamic Ribs
Serves: 5
Branson Greenfelder
1 January 1970
Based on User reviews:
63
Spice
51
Sweetness
55
Sourness
43
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
8 large
Garlic Cloves2 tbsps
Rosemary (finely chopped)1 cup
Balsamic Vinegar1 tsp
Cayenne2 cups
Water (hot)2 large
Pan (roasting)Directions:
1
Marinate and roast ribs: Mince and mash garlic to a paste with 1 teaspoon salt
2
Stir together with rosemary, brown sugar, vinegar, cayenne, 1 tablespoon salt, and 1 teaspoon pepper
3
Rub evenly all over ribs and transfer to roasting pans
4
Marinate, chilled, 8 to 24 hours
5
Preheat oven to 425°F with racks in upper and lower thirds
6
Pour 1/2 cup water into each roasting pan and tightly cover pans with foil
7
Roast ribs, switching position of pans halfway through, until meat is very tender, about 1 3/4 hours
8
Remove pans from oven and transfer ribs to a platter
9
Mince and mash garlic to a paste with 1 teaspoon salt
10
Stir together with rosemary, brown sugar, vinegar, cayenne, 1 tablespoon salt, and 1 teaspoon pepper
11
Rub evenly all over ribs and transfer to roasting pans
12
Marinate, chilled, 8 to 24 hours
13
Preheat oven to 425°F with racks in upper and lower thirds
14
Pour 1/2 cup water into each roasting pan and tightly cover pans with foil
15
Roast ribs, switching position of pans halfway through, until meat is very tender, about 1 3/4 hours
16
Remove pans from oven and transfer ribs to a platter
17
Make glaze and grill ribs: Add 1 cup hot water to each roasting pan and scrape up brown bits
18
Skim off and discard fat, then transfer liquid to a 10-inch skillet
19
Add vinegar and brown sugar and bring to a boil, stirring occasionally
20
Boil until reduced to about 1 cup, about 15 minutes
21
Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas); see Grilling Procedure
22
Brush some of glaze onto both sides of racks of ribs
23
Grill, turning occasionally, until ribs are hot and grill marks appear, about 6 minutes
24
Brush ribs with more glaze and serve remaining glaze on the side
25
Add 1 cup hot water to each roasting pan and scrape up brown bits
26
Skim off and discard fat, then transfer liquid to a 10-inch skillet
27
Add vinegar and brown sugar and bring to a boil, stirring occasionally
28
Boil until reduced to about 1 cup, about 15 minutes
29
Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas); see Grilling Procedure
30
Brush some of glaze onto both sides of racks of ribs
31
Grill, turning occasionally, until ribs are hot and grill marks appear, about 6 minutes
32
Brush ribs with more glaze and serve remaining glaze on the side
33
What to drink: Artezin Mendocino Zinfandel '07 or Château de Chamirey Mercurey Rouge '07 Artezin Mendocino Zinfandel '07 or Château de Chamirey Mercurey Rouge '07