Sticky Balsamic Ribs

This very well have the highest crave factor of anything I've ever eaten.  For me, making ribs is all day event with a glorious and gluttonous celebration.... should really have a blog just for ribs.  Then I would be forced to try an assundry of rib recipes at a faster pace.  A worthy early grave!

This Balsamic blaze is a Bona fide soul-mate with the rib.  Sweet & tangy mouth party with every bite!

Here is link to the recipe I generally follow.

Sticky Balsamic Ribs

I pretty much follow the recipe exactly, except I cook it on much lower temp.  And def let them marinate with the rub overnight.  If a grill is not accesable, I sometimes broil to finish.

1 - 1.5 Lbs 3-5 hours 210-225
1.5 – 2Lbs 4 - 6 hours 210-225

I'll also adjust the temp up or down based on my schedule.

RECIPE:

For the ribs:

•  4 large garlic cloves
• 1 tablespoon finely chopped rosemary
• 1 tablespoon packed dark brown sugar
•  1 tablespoon balsamic vinegar
• 1/2 teaspoon cayenne
• 1.5-2 pounds baby back pork ribs
• 1 cup water

For the glaze:

• 1 cup hot water
• 1/2 cup balsamic vinegar
• 1/2 cup packed dark brown sugar

Marinate and roast ribs:

• Mince and mash garlic to a paste with 1/2 teaspoon salt. Stir together with rosemary, brown sugar, vinegar, cayenne, 1 teaspoon salt, and 1/2 teaspoon pepper.
• Rub evenly all over ribs and transfer to roasting pans. Marinate, chilled, 8 to 24 hours.
• Preheat oven to 425°F with rack in the middle.
• Pour 1/2 cup water into the 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 1/2  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)
• 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.