It's Too Yummy Tuesday!
On select Tuesdays I share delicious recipes either inspired by my books or that are just plain delicious!
Today's recipe is inspired by my work in progress, Disarming Cowboys. The heroine gets to dig into a plate of hot, juicy ribs, and that got me to thinking about my favorite rib recipe. I first posted this one three years ago, but it's definitely worth repeating.
These ribs are treated to a delicious rub and a balsamic glaze that will knock your socks off. This one takes some time, so it's not something I bust out every other week. But if you're looking for a special occasion rib with real WOW factor, this is it!
Glazed Balsamic Wow Ribs
Ingredients
For ribs:
8 cloves garlic
1 tsp salt
2 tbsp finely chopped rosemary
2 tbsp packed dark brown sugar
2 tbsp balsamic vinegar
1 tsp cayenne
8 lbs baby back pork ribs
1 cup water
For glaze:
2 cups hot water
1 cup balsamic vinegar
1/2 cup packed dark brown sugar
Directions
Mince and mash garlic to a paste together with 1 tsp salt. Stir with rosemary, brown sugar, vinegar, cayenne, 1 tablespoon salt, and 1 teaspoon pepper. Rub evenly on all sides of ribs. Marinate in roasting pans in refrigerator for at least 8 and up to 24 hours.
Preheat oven to 425°F. Racks should be moved to upper and lower third.
Pour 1/2 cup water into each roasting pan and tightly cover with foil. Roast ribs, switching position of pans halfway through, until meat is very tender, about 90 minutes to 2 hours. Transfer ribs to a platter.
For the glaze:
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. Simmer on low to low-med heat until glaze is reduced to about 1 cup. This can take from 10-15 minutes, depending on your heat. Brush some onto both sides of ribs.
Grill ribs over a medium-high heat, turning occasionally, until they are hot and grill marks appear, about 6 minutes. Brush with more glaze to finish. Serve glaze on the side. Yum!
For ribs:
8 cloves garlic
1 tsp salt
2 tbsp finely chopped rosemary
2 tbsp packed dark brown sugar
2 tbsp balsamic vinegar
1 tsp cayenne
8 lbs baby back pork ribs
1 cup water
For glaze:
2 cups hot water
1 cup balsamic vinegar
1/2 cup packed dark brown sugar
Directions
Mince and mash garlic to a paste together with 1 tsp salt. Stir with rosemary, brown sugar, vinegar, cayenne, 1 tablespoon salt, and 1 teaspoon pepper. Rub evenly on all sides of ribs. Marinate in roasting pans in refrigerator for at least 8 and up to 24 hours.
Preheat oven to 425°F. Racks should be moved to upper and lower third.
Pour 1/2 cup water into each roasting pan and tightly cover with foil. Roast ribs, switching position of pans halfway through, until meat is very tender, about 90 minutes to 2 hours. Transfer ribs to a platter.
For the glaze:
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. Simmer on low to low-med heat until glaze is reduced to about 1 cup. This can take from 10-15 minutes, depending on your heat. Brush some onto both sides of ribs.
Grill ribs over a medium-high heat, turning occasionally, until they are hot and grill marks appear, about 6 minutes. Brush with more glaze to finish. Serve glaze on the side. Yum!
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