Ian Knauer's Sticky Balsamic Ribs

 

Ribs that ditch the low-and-slow doctrine and make you popular anyway, first published in July 2009 in Gourmet Magazine. Knauer's bake-then-grill tactic isn't new for home-cooked ribs -- but we're usually told to keep it low and slow. Instead, Knauer goes for fast and reckless. But the ribs are well-marinated and steamed, so they come out inexplicably tender, yet sturdy enough to hold up to flipping on the grill. Notes: - This recipe halves well. You'll only need one roasting pan, placed on the middle rack of your oven. - If you can only get larger ribs (4 racks), you will need more glaze; use 12 large garlic cloves, 3 tablespoons finely chopped rosemary, 3 tablespoons packed dark brown sugar, 3 tablespoons balsamic vinegar, 1 1/2 teaspoons cayenne, 1 1/2 tablespoons salt, and 1 1/2 teaspoons pepper. - Ribs can be roasted and glaze can be made 1 day ahead and chilled separately (covered once cool). Bring to room temperature, about 30 minutes, before glazing and grilling. - Ribs can be broiled 3 to 4 inches from heat (instead of grilled) about 8 minutes.

What you will need

8 large garlic cloves

1 tablespoon + 1 teaspoon kosher salt (divided)

2 tablespoons finely chopped rosemary

2 tablespoons packed dark brown sugar

2 tablespoons balsamic vinegar

1 teaspoon cayenne

1 teaspoon freshly ground black pepper

8 pounds baby back pork ribs

1 cup water

2 cups hot water

1 cup balsamic vinegar

1/2 cup packed dark brown sugar

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