Sticky Balsamic Ribs

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These ribs just might be the best thing I've ever come up with," said food editor Ian Knauer proudly. It's no idle boast. Their success lies in 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.

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  • 8

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

Preparation

Step 1

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.


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