Best 7 Balsamic Glazed Baby Back Ribs Recipes

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**Indulge in a Culinary Delight: Balsamic Glazed Baby Back Ribs and Accompaniments**

Prepare to tantalize your taste buds with a symphony of flavors as we embark on a culinary journey centered around balsamic glazed baby back ribs. These succulent ribs, basted in a luscious glaze made from balsamic vinegar, brown sugar, and aromatic herbs, will captivate your senses with their tender texture and irresistible caramelized exterior. Accompanying this delectable main course are three exceptional recipes that elevate the dining experience to new heights. Treat your palate to a refreshing coleslaw bursting with vibrant colors and textures, a creamy and tangy potato salad that offers a delightful contrast to the ribs' savory richness, and a delectable cornbread that adds a touch of sweetness and a delightful crunch to the meal. Get ready for a culinary adventure that will leave you craving for more.

Here are our top 7 tried and tested recipes!

BABY BACK RIBS WITH BALSAMIC GLAZE



BABY BACK RIBS WITH BALSAMIC GLAZE image

PALEO BABY BACK RIBS WITH BALSAMIC GLAZE made with AIP approved Coconut Sugar and Balsamic Vinegar. A healthy Italian twist for slow oven-roasted pork ribs. Glazed to perfection and falling off the bone!

Provided by Absolutely Flavorful

Categories     Main Course

Time 3h10m

Number Of Ingredients 12

2 ½ lbs Pork Ribs (Rack of 12 Baby Back Ribs)
½ tbsp Paprika
1 tsp Onion Powder
1 tsp Garlic Powder
½ tsp Mustard Powder
1 tsp Black Pepper
1 tsp Himalayan Salt
4 tbsp Balsamic Glaze (See Recipe for details)
2 tbsp Extra Virgin Olive Oil
1 tsp Thyme (Fresh leaves only, garnish)
1 cup Balsamic Vinegar
¼ cup Coconut Sugar

Steps:

  • Preheat oven to 300 F. Line a sheet pan with enough aluminum foil to wrap around the rack of baby back ribs. On top of it lay a sheet of parchment paper of equal size. (Watch the video for visual details)
  • Combine the paprika, onion powder, garlic powder, mustard powder, black pepper, and salt in a bowl, mixing well with a fork
  • Pat dry the rack of baby back ribs. Coat every side with the dry rub, distributing it evenly and thoroughly
  • Wrap the foil/parchment paper around the rack and seal it in well
  • Roast the ribs on the middle rack for 2 ½ hours
  • Remove the ribs from the oven and unwrap them carefully
  • Combine 4 tbsp of warm balsamic glaze with 2 tbsp of extra virgin olive oil and with a brush coat every side of the rack generously
  • Return to the middle rack in the oven uncovered and roast for an additional 25-30 minutes
  • Remove from the oven and sprinkle with fresh thyme leaves. Carve, serve, and dig in!

Nutrition Facts : ServingSize 4 ribs, Calories 320 kcal, Carbohydrate 10 g, Protein 9 g, Fat 20 g, SaturatedFat 7 g, Cholesterol 71 mg, Sodium 480 mg, Fiber 1 g, Sugar 8 g

BALSAMIC-GLAZED OVEN-BAKED RIBS



Balsamic-Glazed Oven-Baked Ribs image

Conventional wisdom holds that pork ribs taste best when cooked outdoors on a grill or smoker. Conventional wisdom hasn't experienced the sweet-sour balsamic-glazed St. Louis-cut spare ribs at Animal in Los Angeles. The restaurant's chefs, Jon Shook and Vinny Dotolo, prepare them in a way that most barbecue purists would never order, much less eat: baked in the oven. Here, their recipe has been adapted for the home cook.

Provided by Steven Raichlen

Categories     dinner, main course

Time 2h30m

Yield 4 servings

Number Of Ingredients 18

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
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

Steps:

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

BALSAMIC GLAZED BABY BACK RIBS RECIPE



Balsamic Glazed Baby Back Ribs Recipe image

These may look like everyday ribs, but balsamic vinegar makes a pronounced difference, thanks to a distinctive tang that melds well with the sugars and multiple peppers in the rub.

Provided by Joshua Bousel

Categories     Mains

Time 5h

Yield 4

Number Of Ingredients 17

For the Rub :
2 tablespoons dark brown sugar
2 tablespoons Kosher salt
1 tablespoon granulated sugar
1 tablespoon paprika
1/2 teaspoon ground white pepper
1/2 teaspoon ground black pepper
1/2 teaspoon ground mustard
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon ground Szechuan peppercorns
1/4 teaspoon cayenne pepper
2 racks baby back ribs
1 to 2 fist sized chunks of light smoking wood, like apple or cherry
1 cup balsamic barbecue sauce
Type of fire: Indirect
Grill heat: Low

Steps:

  • To make the rub: Mix together brown sugar, salt, sugar, paprika, white pepper, black pepper, ground mustard, dried thyme, garlic powder, Szechuan peppercorns, and cayenne pepper in a small bowl. Set aside.
  • Remove membrane from back of each rack of ribs and trim meat of excess fat. Season ribs liberally with rub all over.
  • Fire up smoker or grill to 225°F, adding chunks of smoking wood when at temperature. When the wood is ignited and producing smoke, place the ribs in smoker or grill, meat side up, and smoke until the ribs have a slight bend when lifted from one end, 4-5 hours.
  • In the last 1/2 hour of cooking, baste top of each rack with balsamic barbecue sauce and continue smoking to caramelize sauce. Remove from smoker, slice, and serve with remaining balsamic barbecue sauce.

BALSAMIC BABY BACK RIBS WITH TRUFFLED TWICE-BAKED POTATOES



Balsamic Baby Back Ribs with Truffled Twice-Baked Potatoes image

Provided by Food Network

Categories     main-dish

Time 4h

Yield 2 servings

Number Of Ingredients 28

1/4 cup fresh flat- leaf parsley leaves, minced
3 tablespoons brown sugar
2 tablespoons maple flakes
2 tablespoons smoked paprika
2 tablespoons kosher salt
1 tablespoon freshly cracked pepper
1 tablespoon cayenne pepper
3 cloves garlic, minced
1 sprig fresh oregano, leaves minced
1 rack baby back ribs
1 teaspoon canola oil
1 cup apple cider vinegar
3/4 cup ketchup
1/2 cup maple syrup
1/2 cup aged balsamic vinegar, minimum 7 years old
30ml whiskey (1 shot)
1 habanero chile, minced
1 clove garlic, minced
1 red onion, minced
2 russet potatoes
1/4 cup heavy cream
1/4 cup fresh flat-leaf parsley leaves, minced
1/4 cup chopped scallion greens
2 tablespoons unsalted butter
2 tablespoons truffle oil
Sea salt
Freshly cracked black pepper
1 package baby spinach

Steps:

  • For the rub: To a bowl, add the parsley, brown sugar, maple flakes, smoked paprika, salt, cracked pepper, cayenne pepper, garlic and oregano. Mix well.
  • For the ribs: Preheat the oven to 325 degrees F. Place the ribs down on foil, brush with canola oil and massage with the rub. Wrap the foil tightly around the ribs, place in a roasting pan and roast for 1 1/2 to 2 hours. Unwrap the ribs and cover with the balsamic barbecue sauce. Broil, uncovered, at 500 degrees F until the sauce is bubbling and caramelized, about 5 minutes.
  • For the sauce: Heat a pot on medium. Add the apple cider vinegar, ketchup, maple syrup, aged balsamic vinegar, whiskey, habanero, garlic and red onions. Stir and bring to a simmer for 1 1/2 to 2 hours.
  • For the baked potatoes: Preheat oven to 350 degrees F. Bake the russet potatoes in foil for 1 hour. When cool enough to handle, slice open and delicately scoop the cooked potato flesh into a bowl. Add the heavy cream, parsley, scallion greens, butter, truffle oil and sea salt and freshly cracked pepper to taste and whip. Stuff the mix back into the potato skins, wrap in foil and bake until heated through, about 30 minutes.
  • On a long rectangular plate, lay down some fresh baby spinach. Place the rack of ribs on top and add the truffled twice-baked potatoes.

BALSAMIC BABY BACK RIBS RECIPE



Balsamic Baby Back Ribs Recipe image

Balsamic Baby Back Ribs - sweet, zesty & full of hearty flavor. Fall-off-the-bone tender! With Rosemary, Cayenne, Brown Sugar, & Balsamic.

Provided by Holly Sander

Time 16h30m

Number Of Ingredients 14

Extra-wide heavy duty aluminum foil
1 Large sized disposable aluminum roasting pan
10 pounds baby back pork ribs - also sold as "pork loin back ribs," (3 large racks)
1/4 cup plus 2 tablespoons light brown sugar
1 teaspoon salt & pepper
1 teaspoon cayenne pepper
1/4 cup fresh finely chopped rosemary
1/4 cup balsamic vinegar
13 cloves of garlic, minced
1 tablespoon onion powder
1 ¼ cups balsamic vinegar
½ cup dark brown sugar
¼ teaspoon cayenne, (more if you like it spicy)
rib cooking liquids

Steps:

  • Combine all ingredients for the rub in a medium bowl. Mix well.
  • Tear off three pieces of foil at least 8 inches longer than the racks of ribs. Place them where you have easy access to them, shiny side facing down.
  • Spoon 1/3 of the rub over one rack of ribs and coat thoroughly. Then place the rack meat-side down onto a piece of foil.
  • Carefully bring together the long edges of the foil, then roll them together down toward the ribs. Close and roll up the short ends of the foil to seal the ribs for cooking.
  • Transfer all the foil-enclosed ribs to the aluminum roasting pan. If you have three racks of ribs, you can stack the third one right on top of the other two.
  • Refrigerate and marinate for at least 12 hours.
  • Place oven rack in center position, and preheat oven to 350 degrees.
  • Place baking tray with ribs in the oven. Cook at 350 for the first 30 minutes, then reduce heat to 300 and bake for another 90 minutes.
  • After the first 2 hours, rotate the foil packets. Leave the temperature at 300 and cook for another 90 minutes.
  • At this point check to be sure the ribs are done: leaving the ribs in the baking tray, carefully open one end of one foil packet. (Be careful the steam is extremely hot.) You should see that the meat has started to pull away from the bone. Gently test with a fork to ensure that they are tender and give easily, but still hold their shape to be able to survive grilling or broiling. Check multiple foil packets in the same way. If they need more time, re-seal the foil and return them to the oven for another 15-30 minutes.
  • Carefully pour all the cooking liquid from the ribs into a large saucepan. If desired, skim off fat. Gently place the ribs on a large cookie sheet with the bone side down and set aside. Discard the foil that was used to bake the ribs.
  • Add the additional balsamic vinegar, brown sugar, and cayenne to the saucepan with cooking liquids. Mix thoroughly over medium heat, and bring the sauce to a gentle boil. Allow it to cook long enough to reduce somewhat and thicken... usually about 15-20 minutes. The result should be somewhere around 1½ cups of sauce.
  • Using a basting brush, cover the meat side of ribs with the sauce. Don't worry about the bone side at this point.
  • Thoroughly oil grill grates using paper towels and canola or olive oil, then bring grill to 450 degrees.
  • Place ribs bone-side down on the grill, cook with lid closed for 3 minutes.
  • Gently turn the ribs over, meat side down. Brush the bone side of the ribs with a small amount of BBQ sauce. Leave the grill open, and closely monitor the ribs during this step! Grill the ribs long enough to caramelize, without burning them. You may need to adjust grill heat as necessary to achieve this, but normally this takes around 5 minutes. Place the grilled ribs bone-side down onto a cookie sheet, then re-apply BBQ sauce over the meat side.

Nutrition Facts : Calories 678 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 197 milligrams cholesterol, Fat 46 grams fat, Protein 55 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 4-5 ribs, Sodium 490 grams sodium, Sugar 4 grams sugar, UnsaturatedFat 0 grams unsaturated fat

STICKY BALSAMIC RIBS



Sticky Balsamic Ribs image

Provided by Ian Knauer

Categories     Kid-Friendly     Backyard BBQ     Dinner     Lunch     Vinegar     Pork Rib     Summer     Grill     Grill/Barbecue     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Makes 8 servings

Number Of Ingredients 13

For ribs:
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
For glaze:
2 cups hot water
1 cup balsamic vinegar
1/2 cup packed dark brown sugar
Equipment: 2 large roasting pans

Steps:

  • 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.
  • Preheat oven to 425°F with racks in upper and lower thirds.
  • 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.
  • 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.
  • Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas); see Grilling Procedure .
  • 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.
  • Brush ribs with more glaze and serve remaining glaze on the side.
  • What to drink:
  • Artezin Mendocino Zinfandel '07 or Château de Chamirey Mercurey Rouge '07

SWEET-AND-SOUR BALSAMIC-GLAZED SPARERIBS



Sweet-and-Sour Balsamic-Glazed Spareribs image

Provided by Adam Roberts

Categories     Pork     Bake     Broil     Dinner     Vinegar     Meat     Pork Rib     Advance Prep Required     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 17

For the ribs
2 racks spareribs
Kosher salt
4 to 6 sprigs of fresh thyme
For the glaze
2 1/2 cups balsamic vinegar (don't waste your best balsamic here)
1/2 cup honey
2 cups ketchup
1 can beer (preferably dry)
1 tablespoon minced garlic
1 red onion, diced
1/2 cup dark brown sugar
1 tablespoon molasses
1/4 cup grainy mustard
1 or 2 teaspoons Tabasco (depending on how spicy you like it)
1 tablespoon Worcestershire sauce
1/2 cup water

Steps:

  • Preheat the oven to 250°F and place each rack of ribs on a square of aluminum foil. Sprinkle the ribs generously with salt, add a few sprigs of thyme to each, and then wrap well. Place the rib packets on a cookie sheet and bake for 3 to 4 hours, until the ribs are extremely tender. Allow the ribs to cool slightly in their packets before opening.
  • To make the glaze, combine all of the ingredients in a large pot on medium-low heat. Allow to simmer, stirring every so often, for a few hours, until the sauce is nice and thick. Set aside.
  • To bring the ribs and glaze together, do the following. Turn on the broiler (if you don't have a broiler, get the oven up to 450°F). Cut the rib racks into individual ribs, place them on a foil-lined cookie sheet or broiler tray, and brush them aggressively with the glaze. Pop them under the broiler and watch them carefully: all that sugar makes them burn very easily! You want the glaze to fuse with the ribs; it takes 3 to 4 minutes. If you're cooking the ribs in the oven, do so just until the glaze begins to bubble, 4 to 5 minutes. Serve the ribs hot with lots of napkins-trust me, you'll need them.

Tips:

  • Choose high-quality baby back ribs: Look for ribs that are meaty and have good marbling.
  • Remove the membrane from the back of the ribs: This will help the ribs cook more evenly and tender.
  • Use a good quality balsamic glaze: A good balsamic glaze will have a thick, syrupy consistency and a sweet and tangy flavor.
  • Cook the ribs slowly and low: This will help them become fall-off-the-bone tender.
  • Baste the ribs with the balsamic glaze during the last 30 minutes of cooking: This will help them develop a beautiful glaze.
  • Serve the ribs with your favorite sides, such as mashed potatoes, coleslaw, or roasted vegetables.

Conclusion:

Balsamic glazed baby back ribs are a delicious and easy-to-make dish that is perfect for any occasion. The ribs are cooked slowly and low until they are fall-off-the-bone tender, and then they are basted with a sweet and tangy balsamic glaze. The result is a dish that is both flavorful and satisfying. So next time you're looking for a great meal to serve your family or friends, give these balsamic glazed baby back ribs a try.

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