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madbakerThis week's Resolution Recipe: Sticky Balsamic Ribs.
4 lbs baby back ribs
marinade:
8 cloves garlic (Ha! I used... more.)
2 Tbsp chopped rosemary
2 Tbsp brown sugar
2 Tbsp balsamic vinegar
1 tsp cayenne (I do not own any cayenne pepper. I used: 1/2 tsp chile powder, 1/4 tsp each paprika and chipotle powder, and one fresh jalapeno, seeded and minced.)
1/2 cup water
glaze:
1 cup hot water
1/2 cup balsamic vinegar
1/4 cup dark brown sugar
Mince and mash garlic to a paste with 1/2 tsp salt. Stir together with remainder of marinade. Rub evenly all over ribs and marinate, chilled, for 8 to 24 hours.
Pour 1/2 cup water into a roasting pan, set ribs in, and tightly cover with foil. Roast at 425 until meat is very tender, about 1 3/4 hours. Remove pan from oven and transfer ribs to a platter. Deglaze pan with hot water and scrape up the brown bits. Transfer liquid to a skillet, skimming off fat. Add vinegar and brown sugar and bring to a boil, stirring occasionally. Boil until reduced to 1/2 cup, about 15 minutes.
Brush some of glaze on both sides of rib rack. Grill, turning occasionally, until ribs are hot and grill marks appear, about 6 minutes. Brush ribs with more glaze and serve remaining glaze on the side.
What worked: This was extremely good. The ribs fell off the bone and a nice sticky sweetness from the glaze. We ate them all.
What didn't: I put the ribs in a Ziploc, but that meant a fair amount of the marinade goo went onto the bag. I should wrap them in plastic wrap instead. They could have used more heat; I'd probably up the spice in the marinade and add some garlic and crushed red peppers to the glaze.
Will I make it again? We both liked it, so yeah. The wife suggested using the hot smoker instead of the propane grill next time, which is a fabulous idea because smoke would make this taste even better.
4 lbs baby back ribs
marinade:
8 cloves garlic (Ha! I used... more.)
2 Tbsp chopped rosemary
2 Tbsp brown sugar
2 Tbsp balsamic vinegar
1/2 cup water
glaze:
1 cup hot water
1/2 cup balsamic vinegar
1/4 cup dark brown sugar
Mince and mash garlic to a paste with 1/2 tsp salt. Stir together with remainder of marinade. Rub evenly all over ribs and marinate, chilled, for 8 to 24 hours.
Pour 1/2 cup water into a roasting pan, set ribs in, and tightly cover with foil. Roast at 425 until meat is very tender, about 1 3/4 hours. Remove pan from oven and transfer ribs to a platter. Deglaze pan with hot water and scrape up the brown bits. Transfer liquid to a skillet, skimming off fat. Add vinegar and brown sugar and bring to a boil, stirring occasionally. Boil until reduced to 1/2 cup, about 15 minutes.
Brush some of glaze on both sides of rib rack. Grill, turning occasionally, until ribs are hot and grill marks appear, about 6 minutes. Brush ribs with more glaze and serve remaining glaze on the side.
What worked: This was extremely good. The ribs fell off the bone and a nice sticky sweetness from the glaze. We ate them all.
What didn't: I put the ribs in a Ziploc, but that meant a fair amount of the marinade goo went onto the bag. I should wrap them in plastic wrap instead. They could have used more heat; I'd probably up the spice in the marinade and add some garlic and crushed red peppers to the glaze.
Will I make it again? We both liked it, so yeah. The wife suggested using the hot smoker instead of the propane grill next time, which is a fabulous idea because smoke would make this taste even better.
