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Sticky Balsamic Ribs

You obviously clicked  on this post because you wanted ribs, so I won’t tell you a long and pointless story about how I met someone at the grocery store and they inspired me to make these. Let’s just get to the meat.

Sticky Balsamic Ribs

Serves 4-5 (Or 1 real man)

8 cloves garlic
2 tablespoons finely chopped fresh rosemary
1/4 cup plus 2 tablespoons packed dark brown sugar {divided}
1/2 cup plus 2 tablespoons balsamic vinegar {divided}
1 teaspoon cayenne pepper
4 racks baby back pork ribs
1 1/2 cups water {divided}

Add 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 a 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.

Preheat the oven to 425 degrees. Arrange the ribs in a large roasting pan & pour a 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.

Add 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 a 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.

Heat the grill. Brush some glaze over both sides of the ribs & grill, turning occasionally, until the ribs are hot & grill marks appear, about 6 minutes. Brush the ribs with some more glaze & serve.

  Photos and recipe taken from theparslethief.com, To view their page, please visit this link.
We are doing Warrior Dash this weekend. Hopefully the weather clears up because it has looked like February for the past month!
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