Sticky Balsamic Ribs

Name: Sticky Balsamic Ribs
Ingredients: 8 large garlic cloves; 2 tablespoons finely chopped rosemary; 2 tablespoons packed dark brown sugar; 2 tablespoons balsamic vinegar; 1 teaspoon cayenne; 8 pounds baby back pork ribs (8 racks; see cooks' note, below); 1 cup water; 2 cups hot water; 1 cup balsamic vinegar; 1/2 cup packed dark brown sugar; Equipment: 2 large roasting pans

11 ingredients

8 steps

Ingredients

8 large garlic cloves
2 tablespoons finely chopped rosemary
2 tablespoons packed dark brown sugar
2 tablespoons balsamic vinegar
1 teaspoon cayenne
8 pounds baby back pork ribs (8 racks; see cooks' note, below)
1 cup water
2 cups hot water
1 cup balsamic vinegar
1/2 cup packed dark brown sugar
Equipment: 2 large roasting pans

Directions

1

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

Preheat oven to 425°F with racks in upper and lower thirds.
3

Pour 1/2 cup water into each 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.
4

Add 1 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.
5

Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas); see
6

.
7

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.
8

Brush ribs with more glaze and serve remaining glaze on the side.