Best 2 Sticky Balsamic Ribs Recipes

Indulge in a culinary journey with our enticing Sticky Balsamic Ribs, a tantalizing dish that blends sweet, tangy, and savory flavors to create a finger-licking experience. Marinated in a special blend of balsamic vinegar, brown sugar, garlic, and herbs, these ribs are roasted to perfection, achieving a tender and fall-off-the-bone texture. Accompanying this main course are three delectable recipes: a refreshing Cucumber and Red Onion Salad, a zesty Avocado Cilantro Sauce, and a creamy Garlic Mashed Cauliflower. Together, these recipes form a harmonious symphony of flavors that will leave you craving for more. So, prepare to embark on a culinary adventure with our Sticky Balsamic Ribs and its delightful accompaniments.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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

BALSAMIC STICKY RIBS

Balsamic Sticky Ribs image

Sticky sweet and delicious.

Provided by barbara lentz

Categories Ribs

Time 2h

Number Of Ingredients 10

Ingredients

1 rack baby back pork ribs
8 clove garlic minced
2 Tbsp each balsamic vinegar, brown sugar, and fresh rosemary finely chopped
1 tsp black pepper
4 tsp salt
SAUCE
1 c balsamic vinegar
1/2 c brown sugar
1 c water
1 Tbsp drained capers

Steps:

1. Mix together the garlic, vinegar, rosemary, salt, brown sugar, and pepper together. Rub the mixture over the ribs and marinate overnight covered with plastic wrap.
2. Preheat oven 425 degrees. Place ribs in baking pan with 1 cup of water. Roast covered with foil 1 1/2 hours.
3. Remove ribs from pan and set aside. Mix 1 cup of water with the pan drippings. Pour in a med. sauce pan. Add the balsamic vinegar, brown sugar, and capers Place the ribs back in pan and place in oven. Bring the sauce to a boil and reduce to a simmer. Let simmer 15 minutes. Pour over ribs and roast another 30 minutes.

Tips:

Choose the right ribs: Baby back ribs or spare ribs can be used for this recipe. Baby back ribs are leaner and have a shorter cooking time, while spare ribs are meatier and have a more intense flavor.
Make sure the ribs are well-trimmed: Remove any excess fat or cartilage from the ribs before cooking. This will help the ribs cook evenly and prevent them from becoming tough.
Use a good quality balsamic vinegar: The balsamic vinegar is the key ingredient in this recipe, so make sure you use a good quality one. Look for a balsamic vinegar that is aged for at least 12 years and has a rich, sweet flavor.
Cook the ribs low and slow: The ribs should be cooked low and slow in order to allow the flavors to develop and the meat to become tender. Cook the ribs for at least 2 hours, or until the meat is fall-off-the-bone tender.
Baste the ribs frequently: Basting the ribs with the balsamic vinegar mixture during cooking will help to keep them moist and prevent them from drying out.
Let the ribs rest before serving: Allow the ribs to rest for at least 10 minutes before serving. This will allow the juices to redistribute throughout the meat, making them even more tender and flavorful.

Conclusion:

These sticky balsamic ribs are a delicious and easy-to-make dish that is perfect for any occasion. The ribs are fall-off-the-bone tender and have a rich, sweet flavor that is sure to please everyone. Serve the ribs with your favorite sides, such as mashed potatoes, roasted vegetables, or coleslaw.