Sweet-Sour Balsamic-Glazed Ribs

Name: Sweet-Sour Balsamic-Glazed Ribs
Ingredients: For the ribs:; 2 spare-rib racks, the smallest you can find (5 to 6 pounds total); 2 tablespoons grapeseed or canola oil; Kosher salt; 4 large flat-leaf parsley sprigs; 4 garlic cloves, peeled and gently crushed; 4 thyme sprigs; For the barbecue sauce:; 1 cup balsamic vinegar, or to taste; 1 cup ketchup; 6 ounces ( 1/2 can) your favorite beer; 1/4 cup honey; 3 tablespoons grainy mustard; 1 tablespoon molasses; 1 1/2 teaspoons Worcestershire sauce; 1 teaspoon Tabasco sauce, or to taste; 1/4 cup dark brown sugar, or to taste; 1/2 red onion, diced; 1 large clove garlic, minced; Salt.

20 ingredients

1 steps

Ingredients

For the ribs:
2 spare-rib racks, the smallest you can find (5 to 6 pounds total)
2 tablespoons grapeseed or canola oil
Kosher salt
4 large flat-leaf parsley sprigs
4 garlic cloves, peeled and gently crushed
4 thyme sprigs
For the barbecue sauce:
1 cup balsamic vinegar, or to taste
1 cup ketchup
6 ounces ( 1/2 can) your favorite beer
1/4 cup honey
3 tablespoons grainy mustard
1 tablespoon molasses
1 1/2 teaspoons Worcestershire sauce
1 teaspoon Tabasco sauce, or to taste
1/4 cup dark brown sugar, or to taste
1/2 red onion, diced
1 large clove garlic, minced
Salt.

Directions

1

{"0":"1. 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.","2":"2. 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.","4":"3. 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.","6":"4. 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.","8":"5. 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.","10":"6. 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."}