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Active Time
30 min
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Total Time
1 day (includes marinating)
"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
Makes 8 servings
For ribs:
For glaze:
Marinate and roast ribs:
Step 1
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.
Step 2
Preheat oven to 425°F with racks in upper and lower thirds.
Step 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.
Make glaze and grill ribs:
Step 4
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.
Step 5
Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas); seeGrilling Procedure.
Step 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.
Step 7
Brush ribs with more glaze and serve remaining glaze on the side.
如果你只能得到更大的肋骨(4架),你很快就会回来的l 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.
Leave a Review
Reviews (82)
Back to TopI’ve made these ribs countless times over the years and they are real crowd pleasers. Everybody asks me for the recipe. I go exactly by the recipe. Yummy!
Andrea Robertson
Franklin Tennessee
5/30/2022
I’ve made these ribs many times over the years and they are always a hit. I have also experimented with different flavors of balsamic vinegars. I found blueberry balsamic vinegar is great if you’d like to switch it up.
Cook from WY
Wyoming
4/4/2021
I would like to see a 15 minute video where ALL of that liquid reduces to a glaze. It’s so frustrating to find a great recipe that doesn’t give real time estimates for cooking
shornquist
TX
8/3/2020
I have made this recipe countless times and handed out the recipe more than once. I leave out the cayenne, but otherwise follow recipe.
cmhill
Kitchener, ON
6/6/2020
This has been a go-to, favorite recipe for me for years now. Everything about it is perfect: tangy, sweet, umami sauce (with a bit of sophistication) on super tender, juicy, flavorful ribs. Yum and yum.
meganschrenk
St Thomas, USVI
8/13/2015
A favorite! My "go to" recipe for ribs. I omit the salt (too salty), less sugar and add a little extra cayenne. Used on both baby-back and spare ribs. Equally good.
Anonymous
Trinity, FL
10/22/2014
Great recipe but longer cooking on lower temperature seems to work better. I cut down on sugar and like this better.
krautner
Trinity, Florida
2/2/2014
Best I ever cooked¿been making them for a couple of years on the 4th of July ¿birthday party so for a group everyone I've served them to agrees so tasty
Myfav
Santa Clara, California
1/1/2014
Quite tasty. Unlike many reviewers who said this was too sweet, I actually would have liked it to be sweeter. This didn't have an overly-complex flavor, and the vinegar was more subtle than I expected. I used spare ribs instead of babybacks, so I braised them at 250 degrees for about 5 hours until FOTB tender, then I grilled them with the glaze per the recipe.
kgrote
Longview, WA
5/20/2013
Just OK. I marinated the ribs for 24 hours and they smelled great BEFORE cooking. After cooking in the oven as directed the ribs were fatty and surprisingly flavorless. The drippings in the pan were burnt from the high heat, and therefore unusable for the glaze. The glaze was sweet but didn't add a lot of flavor. A waste of expensive balsamic to create a sauce not as tasty as 99 cent a bottle Sweet Baby Ray's. If I were to do it again, I would raise the ribs on a rack in the pan, to hold them out of the grease and water, and cook at a lower temperature, probably without the use of a foil cover. My husband and I both thought this was the worst rib recipe I have ever made. All of the extra work scrubbing the roasting pan will seal its fate. Into the circular file this one goes.
michigan_cook
michigan
3/4/2013
Unbelievably good. Had them at a picnic last week and now I'm making them for my family! Thank you!
BAED
CT
7/29/2012
This was a really nice recipe for ribs...but I wouldn't boast too much. I followed the recipe to a "T" which isn't the norm for me. I found that the glaze took forever to reduce and the results tasted bland and musty and not very balsamic...the rub was ok but I would cut something out of there...maybe some of the cayenne...
stephmartin
Nova Scotia Canada
7/22/2012
I didn't have time to marinate for a long time...so I cooked them in the oven on a low 225 for 6 hours. The meat definately fell off the bone. Opted not to do the glaze...but the flavor is amazing just with the rub. Can't wait to try this rub on some chicken or pork chops. Yum!
Cozy_Cuisine
Houston, Texas
1/4/2012
Wonderful! We tasted them when they came out of the oven and they were already excellent. Next time I may skip the grill & glaze. Highly recommended either way.
jenrobinson
8/10/2011
Very Good.... easy... though found the glaze a little sweet....
Anonymous
Houston
8/7/2011
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