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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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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. 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 |
Directions:
1. Marinate and roast ribs: 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. Make glaze and grill ribs: 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 Grilling Procedure .
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.
7. Brush ribs with more glaze and serve remaining glaze on the side.
8. What to drink:Artezin Mendocino Zinfandel '07 or Château de Chamirey Mercurey Rouge '07
9. 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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