February 10, 2012 § 1 Comment

It’s been a busy week, and we’ve already done five days worth of work, so I hereby declare it to be the weekend. Right now. Go home, relax, and take a break from the grind. Now your thoughts can turn to something delightful to eat that will make the weekend special. With these mild temperatures, how about something to grill? How about ribs? How about baby back ribs?

It’s hard to get tired of ribs. Smoked, grilled, smothered, or any other way, they are always wonderful. My favorite ribs come out of my Orion Cooker, and they are always delicious.

Yet, every now and then one yearns for a different taste. And so it was that I stumbled upon a recipe for sweet balsamic ribs. It proved to be so good that I have refined it over time and have even served it to company. I’m telling you, this is a seriously tasty recipe.


8    Garlic cloves, mashed into a paste

2    Tbsp. salt

4    Tbsp. fresh rosemary, finely chopped

4    Tbsp. dark brown sugar

4    Tbsp. balsamic vinegar

2    Tsp. cayenne pepper

2    Slabs baby back pork ribs

1    Cup water

Combine garlic, salt, rosemary, brown sugar, balsamic vinegar and cayenne. Rub over the ribs. Marinate, chilled, in the mixture for 8-24 hours.

Preheat oven to 425º.

Place marinated ribs into a roasting pan, making sure that the marinade remains on the ribs. Cover tightly with foil. Roast the ribs until quite tender, about 1 ½ hours.

Remove ribs and set aside.

Skim excess fat from the roasting pan.

The pan drippings will be used to make a glaze with the following ingredients:

1    Cup hot water

1    Cup balsamic vinegar

½ Cup packed dark brown sugar

Add the hot water to the pan and stir, scraping up brown bits. Add vinegar and brown sugar. Place the pan on the stove and bring to a boil, stirring occasionally until the mixture is reduced and thickened, about 15 minutes.

Brush the glaze onto both sides of the ribs. Reserve some glaze for serving.

Grill the glazed ribs over direct heat, about 8 minutes, turning once. The fire should be hot enough to leave grill marks. In the alternative, the ribs can be broiled about 4 inches from heat.

Brush ribs with more glaze and serve. Any remaining glaze can be used as a dipping sauce.

This recipe will serve 4-6 people, depending on portion preference and side dishes.

The ribs can be roasted and the glaze prepared a day ahead of serving. Chill the glaze separately and bring to room temperature before glazing and grilling.

This recipe is adapted from the original recipe, which is on the Gourmet magazine web site.

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