Balsamic Candied Ribs
Ribs:
8 large garlic cloves, minced
2 Tbs finely chopped fresh rosemary
2 Tbs packed dark brown sugar
2 Tbs balsamic vinegar
1 tsp cayenne pepper
1 tsp chipotle pepper
2 racks baby back pork ribs
1/2 cup water
Glaze:
3 cups hot water
1 1/2 cups balsamic vinegar
3/4 cup packed dark brown sugar
2 -3 large cloves of garlic, minced
1/2 tsp cayenne pepper
1/2 tsp chipotle pepper
Prepare racks of ribs by removing the silverskin/membrane from the back of the ribs. This not only makes them more tender and easier to eat, but allows the rub to penetrate the meat from both sides.
In a small bowl, combine minced garlic, rosemary, brown sugar, balsamic vinegar, cayenne pepper, and chipotle pepper. Combine well and rub on all sides of the rib racks. Place the racks in a pan large enough to accommodate them and cover tightly with plastic wrap. Allow the ribs to marinate in the refrigerator for at least 8 hours, but overnight to 24 hours is best.
Preheat oven to 350° F. Place ribs in a roasting pan, add 1/2 cup of water and cover tightly with aluminum foil. Bake for 3 hours. Remove ribs from the pan and transfer to a platter. Pour off excess fat and deglaze the pan with 1/2 cup of hot water, stirring to dissolve as much caramelized goodness from the bottom of the pan as possible.
While the ribs are cooking, prepare the glaze by combining hot water, balsamic vinegar, brown sugar, minced garlic, cayenne pepper and chipotle pepper in a medium saucepan. Bring to a boil and stir to dissolve the sugar. Reduce the glaze by 2/3, or until there is about 1 1/2 cups of liquid in the pan. Set aside.
When ribs are done, pour the deglazing liquid into the glaze saucepan and return to a boil. Reduce until there is about 1 1/2 cups remaining.
Prepare the grill for direct-heat cooking over medium hot coals or medium heat for gas. Brush glaze onto both sides of the ribs liberally and re-heat on the grill, turning and glazing frequently, until the ribs are hot and the glaze forms a nice crust (about 10 minutes). Be careful not to burn the ribs, moving them away from any flare-ups.
Serve with leftover glaze.
8 large garlic cloves, minced
2 Tbs finely chopped fresh rosemary
2 Tbs packed dark brown sugar
2 Tbs balsamic vinegar
1 tsp cayenne pepper
1 tsp chipotle pepper
2 racks baby back pork ribs
1/2 cup water
Glaze:
3 cups hot water
1 1/2 cups balsamic vinegar
3/4 cup packed dark brown sugar
2 -3 large cloves of garlic, minced
1/2 tsp cayenne pepper
1/2 tsp chipotle pepper
Prepare racks of ribs by removing the silverskin/membrane from the back of the ribs. This not only makes them more tender and easier to eat, but allows the rub to penetrate the meat from both sides.
In a small bowl, combine minced garlic, rosemary, brown sugar, balsamic vinegar, cayenne pepper, and chipotle pepper. Combine well and rub on all sides of the rib racks. Place the racks in a pan large enough to accommodate them and cover tightly with plastic wrap. Allow the ribs to marinate in the refrigerator for at least 8 hours, but overnight to 24 hours is best.
Preheat oven to 350° F. Place ribs in a roasting pan, add 1/2 cup of water and cover tightly with aluminum foil. Bake for 3 hours. Remove ribs from the pan and transfer to a platter. Pour off excess fat and deglaze the pan with 1/2 cup of hot water, stirring to dissolve as much caramelized goodness from the bottom of the pan as possible.
While the ribs are cooking, prepare the glaze by combining hot water, balsamic vinegar, brown sugar, minced garlic, cayenne pepper and chipotle pepper in a medium saucepan. Bring to a boil and stir to dissolve the sugar. Reduce the glaze by 2/3, or until there is about 1 1/2 cups of liquid in the pan. Set aside.
When ribs are done, pour the deglazing liquid into the glaze saucepan and return to a boil. Reduce until there is about 1 1/2 cups remaining.
Prepare the grill for direct-heat cooking over medium hot coals or medium heat for gas. Brush glaze onto both sides of the ribs liberally and re-heat on the grill, turning and glazing frequently, until the ribs are hot and the glaze forms a nice crust (about 10 minutes). Be careful not to burn the ribs, moving them away from any flare-ups.
Serve with leftover glaze.
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