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Cook1 hr 30 mins
As adapted from Animal, L.A., by the New York Times. Oven-baked ribs that are delicious!
Make and share this Sweet-Sour Balsamic-Glazed Ribs recipe from Food.com.
For the ribs
- 5 -6 lbs pork, spare-rib racks the smallest you can find
- 2 tablespoons grapeseed oil or 2 tablespoons canola oil
- kosher salt
- 4 large flat-leaf parsley sprigs
- 4 garlic cloves, peeled and gently crushed
- 4 fresh thyme sprigs
For the barbecue sauce
- 1 cup balsamic vinegar (to taste)
- 1 cup ketchup
- 0.5 (6 ounce) canyour favorite beer
- 1⁄4 cup honey
- 3 tablespoons grainy mustard
- 1 tablespoon molasses
- 1 1⁄2 teaspoons Worcestershire sauce
- 1 teaspoon Tabasco sauce (to taste)
- 1⁄4 cup dark brown sugar (to taste)
- 1⁄2 red onion, diced
- 1 large garlic clove, minced
- To prepare the ribs, heat the oven to 350 degrees. If the butcher has not removed the membrane on the back of each rack, gently pry it up by sliding a sharp implement (like the tip of an instant-read thermometer) under it, then lifting gently. Grab the membrane with a paper towel and peel it off.
- Spread a 24-inch sheet of heavy-duty aluminum foil, shiny side up, on a work surface. Place one rack on top, rub it all over with oil, and generously season both sides with salt. Place 2 parsley sprigs and 2 garlic cloves under the concave side of the rack and 2 thyme sprigs on top. Wrap the ribs in the foil, pleating the edges to seal well. Repeat with the second rack. Place the rib packets in a large roasting pan.
- Roast the ribs for 30 minutes, then reduce the temperature to 250 degrees. Cook 1 1/2 to 2 hours more, until the meat has shrunk back from the ends of the bones by 1/4 to 1/2 inch and the ribs are tender enough to pull apart with your fingers.
- Meanwhile, prepare the barbecue sauce. Place the balsamic vinegar in a large nonreactive saucepan. Bring to a boil over medium heat and cook until reduced by a third. Add the remaining barbecue sauce ingredients with 1/4 cup water, bring back to a boil, then reduce the heat to low and simmer until thick, 30 to 40 minutes. If the sauce starts to thicken too much, add a little water. The sauce should be highly seasoned; adjust to taste by adding vinegar, brown sugar or salt.
- Remove the ribs from the oven and let cool briefly, then open the foil, being careful of the escaping steam. Transfer the ribs to a baking sheet. Turn on the broiler or raise the oven to 450 degrees.
- Slather the ribs on both sides with the barbecue sauce. Broil the ribs until the sauce sizzles and browns, 2 to 4 minutes on each side. Alternatively, bake in the oven 8 to 12 minutes. Baste with the barbecue sauce and serve at once with any remaining sauce on the side.