Sticky Balsamic Ribs

serves 3 (if someone isn’t a glutton)

recipe adapted from Gourmet Magazine

For the ribs:

•  4 large garlic cloves
• 1 tablespoon finely chopped rosemary
• 1 tablespoon packed dark brown sugar
•  1 tablespoon balsamic vinegar
• 1/2 teaspoon cayenne
• 1.5-2 pounds baby back pork ribs
• 1 cup water

For the glaze:

• 1 cup hot water
• 1/2 cup balsamic vinegar
• 1/2 cup packed dark brown sugar

 

Marinate and roast ribs:

Mince and mash garlic to a paste with 1/2 teaspoon salt. Stir together with rosemary, brown sugar, vinegar, cayenne, 1 teaspoon salt, and 1/2 teaspoon pepper. Rub evenly all over ribs and transfer to roasting pans. Marinate, chilled, 8 to 24 hours.

Preheat oven to 425°F with rack in the middle.

Pour 1/2 cup water into the roasting pan and tightly cover pans with foil. Roast ribs, switching position of pans halfway through, until meat is very tender, about 1 3/4 hours. Remove pans from oven and transfer ribs to a platter.

Make glaze and grill ribs:
Add 1/2  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 vinegar and brown sugar and bring to a boil, stirring occasionally. Boil until reduced to about 1 cup, about 15 minutes.

Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas)

Brush some of glaze onto both sides of racks of ribs. 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.