Sticky Balsamic Ribs

4.8(13)

These are by far the best ribs I've ever made! Try them & see for yourself!

by theparsleythief·published 2010-06-10

Open original recipe

Main CoursesPork

Servings

Total time

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prep 30 min

Calories / serving

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Ingredients (12)

serves

2 Tablespoons Finely Chopped Fresh Rosemaryrosemary
2 Tablespoons Dark Brown Sugardark-brown-sugar
2 Tablespoons Balsamic Vinegarbalsamic-vinegar
1 teaspoon Cayenne Pepper, Or To Tastecayenne
8 cloves Garlicgarlic
1 teaspoon Kosher Saltsalt
½ teaspoons Black Pepperpepper
½ Tablespoons Kosher Saltsalt
4 whole Racks Of Pork Baby Back Ribs
1-½ cup Water, Dividedwater
¼ cups Dark Brown Sugardark-brown-sugar
½ cups Balsamic Vinegarbalsamic-vinegar

Instructions (5 steps)

01Add the rosemary, 2 tablespoons of the brown sugar, 2 tablespoons balsamic vinegar & the cayenne to a small mixing bowl. Mince the garlic, add 1 teaspoon of salt to it & mash with the side of a chef knife. Add it to the marinade, along with 1/2 tablespoon of kosher salt & 1/2 teaspoon pepper & mix all the ingredients together. Rub evenly over the ribs & transfer to a storage container. Marinate, chilled, for 8-24 hours.
02Preheat the oven to 425 degrees. Arrange the ribs in a large roasting pan & pour 1/2 cup water into the bottom. Cover tightly with foil & roast the ribs until the meat is very tender, about 1 3/4 hours. Remove from the oven & transfer the ribs to a platter.

03Add 1 cup of water to the pan & using a wooden spoon, scrape up all the brown bits. Strain the liquid into a measuring cup, or gravy separator & skim off the fat. Transfer to a skillet & add 1/2 cup balsamic vinegar & 1/4 cup brown sugar. Bring the mixture to a boil & simmer gently until reduced to about 1 cup, about 15 minutes.

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Not rich — missing servings, total time, or calories.