Wednesday, April 28, 2010

Sticky Balsamic Ribs


OK, Folks. No joke, these are the best ribs ever!! I always look at reader reviews when I choose a recipe. They help me decide whether a recipe is worth it, or not. Well, this one had rave reviews...many calling the ribs award-worthy, contest winning, etc. Those words were the truth. After asking my DH what he thought of them, he swallowed his bite & replied, "This may be the best thing I've had in my entire life". But, this is coming from a man who loves him some ribs...anyway, anyhow.
Like all good ribs, these require time, but very little effort. Once they are done marinating & slow cooking in the oven, the grilling part takes about 5 minutes. The perfect thing when you are having company & don't want to be in the kitchen when your guests are there.
This recipe will be a summer regular for us.

Begin with some fresh rosemary.

Finely chop 2 tablespoons worth & put it in a mixing bowl. Add 2 {packed} tablespoons of dark brown sugar,

2 tablespoons of balsamic vinegar & 1 teaspoon of cayenne pepper {I cut back on this a bit, as I was serving this to kids}.

Next, peel 8 cloves of garlic.

Mince them up & add 1 teaspoon of kosher salt {right on top of the garlic}. Using the side of a chef's knife, press down, while sliding across the cutting board, several times, until you have a paste.

Add this to the mixing bowl, along with a 1/2 tablespoon of kosher salt & 1/2 teaspoon pepper and stir everything up.

Next, you will need 4 racks of baby back pork ribs. Place them in a storage container & rub the marinade all of them. 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 of 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.

Sticky Balsamic Ribs

Adapted from Gourmet magazine, July 2009
Serves 4-5

8 cloves garlic
2 tablespoons finely chopped fresh rosemary
2 tablespoons plus 1/4 cup packed dark brown sugar
2 tablespoons plus 1/2 cup balsamic vinegar
1 teaspoon cayenne pepper {or to taste}
4 racks baby back pork ribs
1 1/2 cups water {divided}
kosher salt + freshly ground black pepper

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.
Notes: To make ahead, roast the ribs and make the glaze up to one day ahead of time. Let them both cool to room temperature before wrapping and storing in the refrigerator until ready to use. Let them both come up to room temperature before grilling. As an alternative to grilling, these ribs can also be broiled about 4" from heat.
Click here for the printable recipe.

72 comments:

MaryMoh said...

That's finger-licking good. I would really enjoy chewing on them. I love balsamic vinegar.

Karen said...

OMG, these look wonderful! I'm putting ribs on our summer menu!

Sharon said...

Wowie!! These look sooooo good!!! My hubby will be so excited with this recipe, he loves ribs!! A sure summer meal!!

Susanna said...

Those ribs look delish! I will certainly try to make those!

multicara said...

Printed out the recipe, will go to the grocery today to get all I need and I'm making these tomorrow!

Anonymous said...

why the kosher salt? It's pork! What's wrong with ordinary salt?

kate said...

I like cooking with Kosher salt, because of it's texture. That fact that it's Kosher has nothing to do with it...for me.
Of course, any kind of salt can be used!

LESAPEA MUSINGS said...

hey, I just found your blog via stumbleUpon. I'm soooo loving those ribs. Keep posting great recipes like this and i will be coming back for more. Much love Lisa

Heather said...

I cannot believe how delicious those look! And I'm not even a big ribs fan (though I do LOVE some caramelized BBQ) I am going to have to try this one at my house warming party!

border said...

Must use Kosher salt on pork.

multicara said...

Ok here is my update! Rack of ribs was way too expensive for me so I bought country ribs. I made the marinade and poured it over about 10 ribs. I didn't seem to be enough so I added a little brown sugar, balsamic to it. They marinaded between 9 am to 4 pm. I put them in the oven for 20 min covered in foil then flipped them and cooked 20 more min with the foil off. Then put on BBQ grill about 5 minutes on each side with Jack Daniels BBQ sauce.

They were such a hit with everyone. Thank you for sharing. I will definitely be making these again.

oh, just FYI, one of my side dishes I cooked parboiled rice in chicken broth and when I plated it I spooned chopped pineapple on top, it was awesome!

kate said...

multicara~
Glad you made it work for you & that it was a hit.
Just an fyi to anyone making them, the marinade is really a "rub". It's not supposed to be bathing in the sauce...just rub it on.

dneyder said...

I bet this would be a fantastic rub for lamb too.

Nichole said...

Made these yesterday for our "Derby" party. Even though I mess...err, took some creative license in my marinating method, these were FANTASTIC! They will definitely become one of our BBQ regulars.

I used the recipe format from Gourmet to follow along with as I cooked. Oy. I should have stuck to your page and followed along with your fantastic photos. Instead of a "rub" I added the water to the spices. But hey! the water was listed under "marinade" in the recipe and it was nearing midnight and I just plain didn't pay enough attention. No fear though, they turned out fantastic anyway. I can only imagine the flavors being more intense if I'd have done them properly. Since they were great despite my error I know that they will be a knock-out when done correctly. The glaze for grilling, to die for! Everyone raved.

Richard said...

These ribs look great the balsamic vinegar looks like a wonder way to add sweetness and flavor. Can not wait to try!!!!
http://www.cuisinemanager.com

Jenny C. said...

StumbleUpon is teasing me by coming up with this page: I have been craving ribs for FOREVER. Mail delivery please!

Scott Jonesilicious said...

These look excellent! It's "Kosher" salt because it's for koshering meat. The flat coarse salt is used to suck the blood out of meat when you cure it making it kosher. So, it's the salt does, not what it is.

Anyway, I'm saving this recipe.

A. Rizzi said...

those pretty much look incredible. so damn hungry riteNOW. great pics.

Schuyler said...

Recipe looks amazing- I've got the ribs in the marinade right now! Just a thought, though... as a member of the "low-and-slow BBQ crowd (even though I realize these aren't BBQ ribs), I'm a little nervous about the cooking temp and time... has anyone else had any issues with less than 2 hours and 425 degrees F??? Thanks, Kate- GREAT blog, tons of awesome pictures and recipes!

phyllis grant said...

ribs are not my favorite but these look fabulous. nice to find your blog.

Steve G said...

These were FANTASTIC! The pictures were beautiful and sold me on trying it out. Balsamic is no longer for salads only now.

dario said...

Hi Kate! wow great blog, with so many photos and fantastic recipes; bookmarked!
Ciao, Dario

joyce said...

This looks delicious, I'm such a rib girl! What type of camera do you use? The pictures are great too, so glad I came across this site!
-chasingjamesbeard.com

zerrin said...

We don't eat pork here, but these ribs look so tempting! I love the marinade, so I think I can try it with some lamb ribs. Hubby will fall in love with them.

Anonymous said...

8 gloves of garlic :O

kate said...

Thanks for all your comments! Sorry~I am a bit slow in replying.

Schuyler-For me, the 425 degrees worked perfectly. But, there is no reason why you couldn't slow cook them.

Scott-I understand the *purpose* of Kosher salt. The recipe, as written, in Gourmet magazine does not call for it.
But, like I said. I use it because I like to cook with it & for no other reason.

Joyce-I use an Nikon d90. I love my camera :) But, up until a year ago, I was using an inexpensive point & shoot.

Anonymous-You read correctly. 8 cloves. Delish!

CL Landers said...

I made these last night. Big Hit with everyone. I followed your great recipe exactly, had found some "extra meaty" pork ribs at the store.
I like them so much better than my usual recipe. I was surprised about the high heat roasting, I usually done low and slow. But they were really tender. Thanks!

obbop said...

The hunger pangs, after viewing those cooked ribs, are coursing through my body.

I am crying aloud for a plate full of those assuredly delectable morsels to appear in front of me.

If only the shanty could be chock-full of the assuredly delectable aroma arising from those culinary delights.

Sniff.

If only so many jobs had not been sent overseas to ensure the few "at the top" reaped their bountiful wealth while the mere commoners are lucky to find a job that, at best, allows but a "ahem" bare-bones existence.

Meat?

Not in my budget nor many other folks I know.

But, we at the bottom of the socio-economic pyramid are doing our patriotic duty by ensuring the minority of truly worthy within the USA are attaining the wealth they deserve.

Sigh.......

Of course, I accept the premise that personal economic failure MUST be my fault.

I guess I should have been a sport or entertainment star or the possessor of a brain and opportunity when young to have become a prodigy of entrepreneurship or perhaps a surgeon or other high-paying position.

Of course, we must ignore that if all of us filled those positions that supply/demand would send those wages falling.

Oh how wonderful to exist within a country becoming increasingly more akin to a 3rd-world country.

"There's class warfare, all right, Mr. (Warren) Buffett said, but it's my class, the rich class, that's making war, and we're winning."

samh said...

Anyone have some good suggestions for sides to go with this to make it a complete meal?

kate said...

samh~
When I serve these, I usually make some cornbread {yum!}, and a potato salad {I especially love my dill potato & pickled cucumber recipe} and/or a nice, big green salad.
Enjoy!

Mandi said...

I saw this recipe this morning and just had to cook them. It isn't payday and my grocery shopping was done so I used pork chops. Seared them in a skillet then applied the glaze on a stove-top grill.
AH-MAZING.
The rub and the glaze are so good. Thanks

Mandi said...

Oh, and with the chops I served asparagus that I also grilled with mashed red skin potatoes and dinner rolls.

CW said...

Really, really good. Everyone was out of Babyback Ribs so I used country ribs. I did have to keep adding brown sugar to get the glaze to reduce enough and thicken so it would coat. Everyone loved them. Will for sure put this one in the "make again" file

foodierachel said...

I made these tonight and they ROCKED! Thanks for the great recipe!

Bill said...

I made these for company last weekend - smoked over Hickory and Oak wood. Also, I used Bourbon to de-glaze the pan. Nobody complained. As a matter of fact, my wife would not allow me to take any leftovers to show off at work. Excellent results!

Vanessa said...

These look delicious! I added them to my menu plan for the week :) Can't wait to try them!

Heather said...

These were so fantastic, we've now made them for 3 different BBQ dinner parties. They have a sweeter, stickier sauce when using a thick, aged balsamic vinegar but will work well with any of the higher quality balsamics. They taste great as directed - Thank you so much for posting this!

Summer said...

I made these 2 nights ago & they were AMAZING!

Bill said...

I'm Making them for the second time right now, because they're probably the best ribs I have ever had. And I have been working in restaurants for the past 8 years, not to mention my parents are gourmet chefs... and still! These are the best!

kate said...

Wow!! I am so thrilled that so many of you enjoyed this recipe! I sure know I do :)
I actually made them for the Fourth & blinked my eye & they were gone! They seem to be a hit, no matter who I serve them to.

Heather~I agree w/you & I use a high quality balsamic when I make them. I think I've already made them 3 times this summer as well :)

Bill~Great!

Ann said...

Thank you for sharing this recipe i have to try this out...

Anonymous said...

"No joke, these are the best ribs ever!!"

Don't make comments like this until you are ready to back it up in competition.

Anonymous said...

This looks like a truly great recipe. The best thing I know about bbq that might take these to the next level is: Boil the ribs til nearly done and finish them on the grill with the sauce. Thanks for sharing.

MommyNamedApril said...

WOW. this looks fantastic!

Anonymous said...

made them tonight. These were fantastic and this is officially my new rib recipe. No reason to make them any other way... The combination of flavors, especially with the cayenne pepper and rosemary in there to give it heat and spice coupled with the balsamic and brown sugar... If you are looking to make these... do it sooner rather than later or you will be kicking yourself that you didn't.

Anonymous said...

Can you make these and smoke them as opposed to cooking them in the oven?

Rache said...

I love this recipe so much I'm bringing it to my in laws next weekend for family dinner night! (now that's saying something!)

Michelle (What's Cooking) said...

I can practically smell the garlic from here. These look amazing!

John S. said...

This looks amazing! This would be a great addition to a Sunday football party at our house. Thanks!

Matt said...

These look fantastic! What other herb would work well with this? As I don't particularly like rosemary.

steve said...

sweet baby jesus...whoah. Those look amaziiiiiiiiiiiiiiiiing!

Art said...

I tried these yesterday , while they were very tender mines didn't cone out sweet like I expected .....did I do something wrong ?

kate said...

Art-
I wouldn't consider these sweet exactly...the brown sugar and reduced balsamic does add a slight sweetness, but not overly so. Did you reduce the liquid until it was syrupy?

Anonymous said...

I'm not by any means an experienced cook and I have one question:
I just put the ribs in the fridge to marinade for the night, but I'm only making 2 racks as opposed to 4, so should I expect them to require significantly less time in the oven?

Thanks,
Brad

kate said...

Brad-
No, they should not take significantly less time, but might take a bit less.
Maybe start checking on them after an hour and see where they're at. Pull a bit of meat off,...if it's very tender, they're done.

Anonymous said...

Will do, THANKS!
-Brad

Blairlockout said...

Yumm. Cant wait to try it.
http://www.blairlockout.com

Jenna@ blooming tea said...

It's mouth watering :) just looking at it makes me hungry. So nice of you for sharing this fantastic recipe, I better go run and buy the ingredients. Thanks!

Julie said...

I've made these twice since finding the recipe last year, and OMG! So good!

Biil said...

OMG!
It's my 1 year anniversary!
I'm making them for company again, on the same day!

Anonymous said...

I want to make a double batch for appetizers for a group. Can I make them ahead to the point of baking them and then refrigerate them until just before the party? That would leave just the grilling part at the time of the party. Would this work?
-Diane

kate said...

Hi Diane-
You're not the first person to ask this, so I went ahead and added in some notes to the printable recipe.
These are a perfect "make ahead" meal! Go ahead and roast the ribs, then make the glaze with the pan drippings...as the recipe instructs. You can do this up to 1 day ahead of time, maybe even 2 days...but, I haven't tried making them that far ahead, so I can't vouch for the results.
At that point you should let both the ribs and glaze cool to room temp. Wrap them, or store in air-tight containers separately, and keep refrigerated until ready to grill. Before grilling let them come back up to room temp before proceeding...just so the ribs get heated evenly.
If you're making a double batch, be sure to make plenty of glaze! Maybe even a bit more than simply doubling. The ribs may also require some extra time roasting, but start checking them after about an hour. Good luck! Hope your guests enjoy them!

kellypea said...

I remember seeing this recipe in the magazine and then didn't tag it (you know how that is, right?) And goodness. I have to try them now!

Anonymous said...

This is a great recipe! I made these using agave nectar instead of brown sugar and they turned out great. I've also made pork tenderloin skewers with this recipe, and tonight I'm making chicken breasts with it!

Anonymous said...

I've made this twice so far and they are really great. The first time I made the marinade and glaze for a pork tenderloin and the second time I made baby back ribs. Loved them both. Thanks very much.

Denver Houses said...

Wow, this sounds so great! I think I would use agave netctar instead of brown sugar, as well...or maybe a half/half mix of real sugar and splenda...however, this is a great recipe and tutorial. Thanks so much for the post! I can't wait to try it.

Personal Injury Attorneys Colorado said...

Yum, yum! Those look absolutely incredible. Love balsamic vinegar.

San Bernadino Personal Injury Attorney said...

These sound fantastic! I totally love it!

birdie said...

I made these last summer and now making them again. Sooo yummy!

V. September McCrady/NineOf12 said...

Printing this to put in the cookbook now, can't wait to give them a go!

Nicole Schrand said...

Hey, just wanted to say that I freaking LOVE these ribs! I've made them 4 or 5 times now, and they've become my (and my mom's!) go-to for ribs. My brother, my dad, and my husband all bow down to worship at the very mention of maybe having these ribs for dinner. They're fantastic, everyone loves them, and they have improved my quality of life. Basically, this recipe is the epitome of recipes, and I need search no more for true fulfillment in life.

Thanks! ;)

katie said...

@Nicole - So glad to hear that you and your family have enjoyed this recipe so much! I get similar reactions whenever I make these ribs so it remains my go-to summer BBQ recipe! Thanks for the comment :)

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