You will find the original recipe for Sticky Balsamic Ribs on epicurious.com for 8lbs of baby back ribs! I got three modest racks of fresh ribs in the supermarket and adapted generously.
Ribs, three or four 6-8 inch racks
Garlic, two cloves crushed
Rosemary leaves crushed, liberal teaspoon
Balsamic vinegar, liberal tablespoon or two
Cayenne pepper powder, teaspoon
Brown sugar, two tablespoons
For the glaze:
Brown sugar, two tablespoons
Balsamic vinegar, teaspoon
Juices from the pan and half or quarter cup water
Marinate the ribs overnight with the seasonings. Best way to do this is to put it all in a ziploc bag: this way you can move it around and get the ribs generously coated.
Heat oven to 400-425 degrees. Put your ribs and marinade into a dish and cover with foil. Cook covered for 70 minutes. Uncover and pour the sauces into a cup, adding the glaze ingredients. Mix well and pour over the ribs and return to oven uncovered. Baste the ribs with the glaze two or three times while cooking for another 20-30 minutes.
These are delicious, tender, falling off the bone ribs. Check back later for the potatoes they go with!
Note: Use this method to marinate a piece of "pork belly" and then cook skin side up, under foil, for 90 minutes. Remove foil and cook for another 25-30 minutes at 360 degrees. Moist and flavourful!
Ribs, three or four 6-8 inch racks
Garlic, two cloves crushed
Rosemary leaves crushed, liberal teaspoon
Balsamic vinegar, liberal tablespoon or two
Cayenne pepper powder, teaspoon
Brown sugar, two tablespoons
For the glaze:
Brown sugar, two tablespoons
Balsamic vinegar, teaspoon
Juices from the pan and half or quarter cup water
Marinate the ribs overnight with the seasonings. Best way to do this is to put it all in a ziploc bag: this way you can move it around and get the ribs generously coated.
Heat oven to 400-425 degrees. Put your ribs and marinade into a dish and cover with foil. Cook covered for 70 minutes. Uncover and pour the sauces into a cup, adding the glaze ingredients. Mix well and pour over the ribs and return to oven uncovered. Baste the ribs with the glaze two or three times while cooking for another 20-30 minutes.
Note: Use this method to marinate a piece of "pork belly" and then cook skin side up, under foil, for 90 minutes. Remove foil and cook for another 25-30 minutes at 360 degrees. Moist and flavourful!
that's a great rack of ribs, and gorgeous colour.......makes my mouth water!!!!
ReplyDeleteI make mine on a closed bar-b-q, and I normally do a light basting with soy sauce, red wine,a crushed clove of garlic, a pinch of 5 spice powder and a couple dashes of angustura. When it's cooked I brush on the rest of the basting.
I usually use soy sauce too, but the balsamic vinegar and brown sugar are the bomb!
ReplyDelete