Baby Back Ribs With Balsamic Glaze Recipes

BALSAMIC BABY BACK RIBS RECIPE

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.

BABY BACK RIBS WITH BALSAMIC GLAZE

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!

BALSAMIC GLAZED BABY BACK RIBS RECIPE

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.

THE BEST BABY BACK RIBS

Steps:

• If necessary, remove thin membrane from ribs and discard. Combine broth, soy sauce, 1/2 cup sugar, vinegar, olive oil and garlic. Place ribs in a shallow baking dish; pour two-thirds of the marinade over ribs. Turn to coat; refrigerate overnight, turning occasionally. Cover and refrigerate remaining marinade., Drain ribs, discarding marinade. Combine remaining sugar, salt and seasonings; rub over both sides of ribs., Grill ribs, covered, on an oiled rack over indirect medium heat for 30 minutes on each side., Baste with reserved marinade, or, if desired, barbecue sauce. Move ribs to direct medium heat and cook until pork is tender, turning and basting occasionally, 20-40 minutes longer.

STICKY BALSAMIC RIBS

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

FO-SHO SHORT RIBS WITH BALSAMIC GLAZE

Steps:

• Preheat oven to 350 degrees F.
• In a large Dutch oven, over medium-high heat, cook bacon to render fat. Remove bacon and reserve as garnish for parsnips. Season ribs with salt and pepper. Sear all sides of ribs, in batches, ends included, and then remove. Add in vegetables, cook for 5 minutes, add flour and spices, cook for 3 minutes longer and deglaze pan with red wine. Put the ribs back into pot and add stock to cover 3/4 of the way up the ribs. Cover and cook in oven for 1 hour 30 minutes to 1 hour 45 minutes or until fork tender. Remove ribs to a baking dish and brush with Balsamic Glaze, cover with foil and keep warm in a preheated 250 degrees F oven. Strain and reduce broth by a third. (Broth to be served with Parsnip Puree.)
• In a small pot over medium heat, combine all ingredients. Whisk occasionally and reduce by one third.;
• In a large heavy bottom pot over medium heat, add in celery root, parsnip root, whole milk, garlic and thyme. Bring to a simmer and reduce heat. Simmer 5 to 7 minutes or until fork tender. Strain, reserving liquid. Discard thyme bundle. Place vegetables in food processor and pulse, adding reserved liquid as necessary, to desired consistency. Add butter and salt and pepper, to taste, and pulse. Garnish with bacon and fried onions. Serve with reduced broth from short ribs.

BABY BACK RIBS

Steps:

• Place the ribs in a 5-qt. slow cooker. Add the water, onion, celery, 1 teaspoon garlic and peppercorns. Cover and cook on low for 6 hours, or until meat is tender. , In a small saucepan, combine the barbecue sauce, plum sauce, hot pepper sauce and remaining garlic. Cook and stir over medium heat for 5 minutes or until heated through. Remove ribs. Discard cooking juices and vegetables., Brush ribs with sauce. Grill, covered, on an oiled rack over medium-low heat for 8-10 minutes or until browned, turning and basting occasionally with remaining sauce.

PRIZE WINNING BABY BACK RIBS

Steps:

• Preheat a gas grill for high heat, or arrange charcoal briquettes on one side of the barbeque. Lightly oil the grate.
• In a small jar, combine cumin, chili powder, paprika, salt, and pepper. Close the lid, and shake to mix.
• Trim the membrane sheath from the back of each rack. Run a small, sharp knife between the membrane and each rib, and snip off the membrane as much as possible. Sprinkle as much of the rub onto both sides of the ribs as desired. To prevent the ribs from becoming too dark and spicy, do not thoroughly rub the spices into the ribs. Store the unused portion of the spice mix for future use.
• Place aluminum foil on lower rack to capture drippings and prevent flare-ups. Lay the ribs on the top rack of the grill (away from the coals, if you're using briquettes). Reduce gas heat to low, close lid, and leave undisturbed for 1 hour. Do not lift the lid at all.
• Brush ribs with barbecue sauce, and grill an additional 5 minutes. Serve ribs as whole rack, or cut between each rib bone and pile individually on a platter.

BABY BACK RIBS

Steps:

• Tear off 4 pieces of aluminum foil big enough to enclose each portion of ribs. Spray each piece of foil with vegetable cooking spray. Brush the ribs liberally with barbeque sauce and place each portion in its own piece of foil. Wrap tightly and refrigerate for at least 8 hours, or overnight.
• Preheat oven to 300 degrees F (150 degrees C).
• Bake ribs wrapped tightly in the foil at 300 degrees F (150 degrees C) for 2 1/2 hours. Remove from foil and add more sauce, if desired.

SWEET-AND-SOUR BALSAMIC-GLAZED SPARERIBS

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.