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Epicurious
Gourmet

Sticky Balsamic Ribs

By Ian Knauer

4.5

(102)

Sticky balsamic ribs on a cutting board after grilling.
Sticky Balsamic RibsQuentin Bacon

"These ribs just might be the best thing I've ever come up with," said food editor Ian Knauer proudly. It's no idle boast. Their success lies in a straightforward three-part process. Long marinating in a sweet, garlicky rub ensures the ribs soak up loads of flavor. Next, a leisurely roast in the oven makes them fall-off-the-bone tender. Finally, a mop of balsamic-brown-sugar glaze and a few minutes on the grill gives the ribs a whiff of smokiness and caramelizes their edges.

Cooks' notes:

If you can only get larger ribs (4 racks), you will need more glaze; use 12 large garlic cloves, 3 tablespoons finely chopped rosemary, 3 tablespoons packed dark brown sugar, 3 tablespoons balsamic vinegar, 1 1/2 teaspoons cayenne, 1 1/2 tablespoons salt, and 1 1/2 teaspoons pepper.


•Ribs can be roasted and glaze can be made 1 day ahead and chilled separately (covered once cool). Bring to room temperature, about 30 minutes, before glazing and grilling.


•Ribs can be broiled 3 to 4 inches from heat (instead of grilled) about 8 minutes.

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