Sticky Balsamic Ribs

Name: Sticky Balsamic Ribs
Total time: 14 h 33 min
Yield: 8 servings
Ingredients: 8 cloves 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; 2 cups hot water; 1 cup balsamic vinegar; ½ cup packed dark brown sugar; 2 pieces large roasting pans

Tender baby back pork ribs marinated in a flavorful blend of garlic, rosemary, and balsamic vinegar, then slow-roasted and finished on the grill with a sticky balsamic glaze.

8 servings

14 hr 33 min

Published October 4, 2025

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Ingredients

•8 cloves 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
•2 cups hot water
•1 cup balsamic vinegar
•½ cup packed dark brown sugar
•2 pieces large roasting pans

Cooking Instructions

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.
720 min
2.
Preheat oven to 425°F with racks in upper and lower thirds.
15 min
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.
105 min
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.
15 min
5.
Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas); see Grilling Procedure .
10 min
6.
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.
6 min
7.
Brush ribs with more glaze and serve remaining glaze on the side.
2 min
8.
Artezin Mendocino Zinfandel '07 or Château de Chamirey Mercurey Rouge '07

Ingredients

•8 cloves 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

•2 cups hot water

•1 cup balsamic vinegar

•½ cup packed dark brown sugar

•2 pieces large roasting pans

Cooking Instructions

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.

720 min

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

15 min

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.

105 min

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.

15 min

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

10 min

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.

6 min

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

2 min

Artezin Mendocino Zinfandel '07 or Château de Chamirey Mercurey Rouge '07