Best Sticky Balsamic Ribs Recipes

STICKY BALSAMIC RIBS

Steps:

• 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.
• What to drink:
• Artezin Mendocino Zinfandel '07 or Château de Chamirey Mercurey Rouge '07

STICKY BALSAMIC RIBS

Steps:

• MARINATE AND ROAST RIBS: • 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. • 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. COOKS' NOTES: • 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. • 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. • Ribs can be broiled 3 to 4 inches from heat (instead of grilled) about 8 minutes.

BALSAMIC STICKY RIBS

Steps:

• 1. Mix together the garlic, vinegar, rosemary, salt, brown sugar, and pepper together. Rub the mixture over the ribs and marinate overnight covered with plastic wrap.
• 2. Preheat oven 425 degrees. Place ribs in baking pan with 1 cup of water. Roast covered with foil 1 1/2 hours.
• 3. Remove ribs from pan and set aside. Mix 1 cup of water with the pan drippings. Pour in a med. sauce pan. Add the balsamic vinegar, brown sugar, and capers Place the ribs back in pan and place in oven. Bring the sauce to a boil and reduce to a simmer. Let simmer 15 minutes. Pour over ribs and roast another 30 minutes.