Serves 8
- Active time:30 min
- Start to finish:1 day (includes marinating)
- These ribs just might be the best thing I’ve ever come up with,” 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
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 lb 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
Marinate and roast ribs:
-
Mince and mash garlic to a paste with 1 tsp salt. Stir together with rosemary, brown sugar, vinegar, cayenne, 1 Tbsp salt, and 1 tsp 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.
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.
