Balsamic Glazed Baby Back Ribs
Servings: 6
Calories: 2413kcal
Tender baby back ribs coated in a sweet and tangy balsamic glaze, simmered until sticky and caramelized. A simple yet impressive dish perfect for weeknight dinners or backyard gatherings.
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Equipment
- 2 Large roasting pans
- 10-inch heavy-duty skillet cast-iron works well
- Gas, charcoal, or electric grill see NOTES if you don't have a grill
- Brush
Ingredients
For the Ribs
- 8 cloves garlic
- 2 tablespoon rosemary fresh, finely chopped
- 2 tablespoon dark brown sugar
- 2 tablespoon balsamic vinegar
- 1 teaspoon black pepper
- 2 3½ lb baby back pork ribs
- ¼ cup olive oil
- Kosher salt
- 1 cup water divided
For the Glaze
- 2 cups hot water divided
- 1 cup balsamic vinegar
- ½ cup dark brown sugar
Instructions
Marinate and Roast the Ribs
- Mince and then mash the garlic with the back of a spoon into a paste (or use a garlic press). Add to a small bowl, and stir in the rosemary, brown sugar, balsamic vinegar (2 tbsp), and pepper. Stir until completely combined.8 cloves garlic, 2 tablespoon rosemary, 2 tablespoon dark brown sugar, 2 tablespoon balsamic vinegar, 1 teaspoon black pepper
- Place each rack of ribs in a roasting pan. Brush the oil all over the ribs, and then liberally sprinkle salt all over the ribs. Use your fingers to rub the marinade into both racks of ribs, all over. Chill the ribs (uncovered) for 8 to 24 hours.2 3½ lb baby back pork ribs, ¼ cup olive oil, Kosher salt
- Preheat oven to 400°F with racks in the upper and lower thirds.
- Add ½ cup of water to each pan. Cover with foil and roast for 2 hours, switching the position of the pans halfway through. Remove pans from the oven and then carefully remove the foil. Use two spatulas to very carefully remove the ribs from the pan to platters or a cutting board. The ribs may be slightly stuck to the pan; just use your spatula to gently free them.1 cup water
Make Glaze and Finish the Ribs
- Heat 2 cups of water in the microwave or on the stove. Add 1 cup of the hot water to each of the roasting pans. Use a wooden or plastic spatula to scrape up as many of the bits on the pan as possible. Pour the liquid into a fat separator (or skim off excess grease from the surface). Pour into a 10-inch skillet along with the balsamic (1 cup) and dark brown sugar (½ cup).2 cups hot water, 1 cup balsamic vinegar, ½ cup dark brown sugar
- Bring to a boil and then lower the heat to medium-low and simmer, stirring constantly until the mixture starts to thicken, about 13 to 15 minutes. Let cool for about 10 minutes, and then transfer to a heat-proof bowl.
- Prepare your grill for direct-heat cooking over medium-hot heat.
- Brush some of the glaze over the top side of the ribs. Gently place the ribs, meat-side down, over the heat on the grill. Cook for 3 minutes. Carefully flip the ribs and cook for another 3 minutes, basting with glaze as they cook.
- Carefully transfer the ribs to a cutting board and apply another layer of glaze.
- Serve at once with more glaze on the side.
Video
Notes
NOTE: Watch the video near the top of the recipe for visual guidance.
If you don't have a grill, you can finish the ribs off under the broiler for a couple of minutes (watch closely, don't let them burn!), or increase oven temperature to 450°F, and roast until lightly browned on top.
Ribs can be roasted, and the glaze can be made 1 day ahead of serving. Chill separately (covered once cool). Bring to room temperature before glazing and grilling.
Keep leftovers in an air-tight container in the fridge for 3 to 4 days. Reheat covered in foil in a 325°F oven for 15 to 20 minutes, or until heated through.
Nutrition
Calories: 2413kcal | Carbohydrates: 32g | Protein: 1g | Fat: 20g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 0.2mg | Sodium: 21mg | Potassium: 111mg | Fiber: 0.5g | Sugar: 29g | Vitamin A: 23IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 1mg