STICKY BALSAMIC PORK RIBS

STICKY BALSAMIC RIBS

Ingredients

Ribs

  • 3-4lb Baby Back Pork Ribs
  • 4 cloves Galic (Minced and smashed)
  • 2 tablespoons Rosemary (Finely Chopped)
  • 2 tablespoons Dark Brown Sugar (Packed)
  • 2 tablespoons 12 Yr Premium Black Balsamic Vinegar (May substitute with Maple Infused Balsamic or Espresso Infused Balsamic-EVOO Marketplace)
  • 2 teaspoons Cayenne
  • 1 cup Water
  • 1 teaspoon Sea Salt
  • 1 teaspoon Black Pepper

Glaze

  • 1/2 cup 12 Year-Aged Balsamic (May substitute with Maple Infused Balsamic or Espresso Infused Balsamic-EVOO Marketplace)
  • 1 tablespoon Sea Salt
  • 2 tablespoons Brown Sugar

Directions

Ribs
Step 1
Mince and smashed garlic to a paste with 1 tsp salt. Stir together with rosemary, brown sugar, balsamic, cayenne, sea-salt, and Black pepper. Rub evenly all over ribs and transfer to roasting pans. Marinate in refrigerator 6 to 24 hours.
Step 2
Preheat oven to 425°F. Place seasoned ribs side by side in roasting pans. Add 1 cup water and tightly cover pan with foil. Roast ribs, rotating pans halfway through, until meat is very tender, about 1 3/4 hours. Remove pans from oven and transfer ribs to a platter.
Glaze
Step 3
Add 1 cup hot water to each roasting pan and scrape up brown bits. Skim off and discard fat, then transfer liquid to a 10-inch skillet. Add Balsamic and brown sugar and bring to a boil, stirring occasionally. Simmer until reduced to about 1 cup, about 15 minutes.
Step 4
Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).
Step 5
Brush glaze onto both sides of rib racks. Grill, turning occasionally, until ribs are hot and grill marks appear, about 6-10 minutes.
Step 6
Brush ribs with more glaze and serve remaining glaze on the side

Note

Click below to purchase these EVOO Marketplace products online:

12 Year-Aged Italian Balsamic

Espresso Dark Balsamic

Vermont Maple Balsamic

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