Summer…that word rolls right off the tongue. Sweet, sweet summer. I tried out a new recipe yesterday – sticky balsamic glazed ribs! Note: there will be a few graphic photos up ahead. Consider yourselves warned!
I like to eat baby back ribs once in a while. Usually they are prepared with a bbq type sauce, such as Sonny’s Pit BBQ (Insert my Grandpa’s voice here: Where the food is cooked slow and served fast, he used to say). This recipe from Tracy at Shutterbean had me practically running to the grocery store for the ingredients! Really all I needed were the ribs themselves as the other ingredients are usually on hand at my house. So….here we go!
You will need a 1.5 to 2 pound rack of baby back ribs. The rub is composed of 4 garlic cloves and a 1/2 t. of salt bashed together with a mortar and pestle. Add in the spices…
Fresh rosemary, salt, pepper, cayenne, a bit of balsamic vinegar and a hit of brown sugar get added to the mashed garlic. Then you rub it on the ribs. (Note: graphic image up ahead)
Wrap it up and refrigerate this for as long as possible. I had these marinading for about 8 hours. The next part is roasting those babies up. Remove them from the fridge, place them in a roasting pan and add a half cup of water. Cover tightly with foil and roast in a 425* oven. I roasted for about 1 3/4 hours.
Next up: Glazing and grilling! The ribs come out of the oven and are removed to a plate. Take that hot roasting pan, add a 1/2 cup of *hot* water and scrape of the browned bits. Add this liquid to a large skillet along with a 1/2 cup of balsamic vinegar and 1/2 cup of brown sugar. Can you start to see where the ‘sticky’ part of this comes in? Once that is ready, head outdoors to the preheated grill (medium high). Note: take a few sips of wine. Things get interesting.
Next: Grill these ribs (remember they are already cooked) for about 6 minutes while basting with your balsamic syrup glaze. You know where this is going? Sugar based glaze + hot grill =
Apparently it was time to remove these from the grill. I basted again and plated up the ribs.
I didn’t put a lot of effort into the sides. A simple salad with avocado, some blanched green beans with some leftover grilled corn, and tomato.
My taste tester of the evening was Sweet Z. He likes ribs, doesn’t love them. He LOVED the glaze in combination with the ribs. I went the other way. I loved how the marinade (rosemary, garlic, cayenne) still shone through after the roasting, grilling and the glaze was a great finishing touch. There will be flavor explosion fireworks in your mouth. I wanted to eat all of these ribs up…but held back. There was a firepit to be started after all…
Thanks for reading and have a great week!