Balsamic Roasted Ribs
Sticky ribs match the vibe of a carefree summer dinner. Sure, you have to turn the oven on which isn’t ideal in the summertime. My rebuttal to that is that you can cook these in the morning before the heat of the day sets in and then finish them under the broiler right before dinnertime. You know I love a dinner that is halfway done by noon. That means more time for sipping lemonade and splashing in the sprinkler in the afternoon. The balsamic gives it sweetness, but also a depth of flavor that’s missing in sugary sweet barbecue sauces. You’ll do a dry rub and cover before cooking them at a high temperature to render the ribs pull apart tender. Then you pour the balsamic mixture over top just before broiling to get a beautiful burnished crust that sticks to your fingers. This is not a meal for good manners which are usually my favorite kind.
Ingredients:
2 pounds baby back pork ribs
Dry rub:
4 cloves of garlic, minced
1 tablespoon salt
1 tablespoon finely chopped fresh rosemary
1/4 cup brown sugar
dash of cayenne pepper or chipotle powder
1 tablespoon balsamic vinegar
Balsamic glaze:
1 cup water
1/2 cup balsamic vinegar
1/4 cup dark brown sugar
Directions:
In a small bowl, combine the dry rub ingredients. Rub all over the rack of ribs on both sides. Cover well and let marinate in the fridge for up to 24 hours. If you don’t have time to marinate, pop them in a roasting pan and put about 1/2 cup of water into the bottom of the pan. It should come up about 1/4 inch in the pan. Cover tightly with tin foil (try to pick a slightly deeper dish so the tin foil doesn’t touch the meat). Preheat the over to 425 degrees and put them in when it’s preheated. Cook for about 2 hours. They should be fork tender when done.
Meanwhile, you can make the balsamic glaze. In a wide saucepan, combine the water, vinegar, and brown sugar. Let it come to a boil and then bring it to a simmer for about 15 minutes. You’ll notice that it has reduced about halfway. That’s the glaze! When you’re ready to eat, take the tin foil off the rib pan and pour the glaze over the ribs. Use a spoon to spread it evenly. Broil the ribs on low for about 8 minutes, but keep your eye tight on them so they don't burn! You just want them nicely browned. Enjoy!
