Balsamic-Glazed Oven-Baked Ribs
Updated March 11, 2018
Andrew Scrivani for The New York Times
- Total Time
- 2½ hours
- Rating
- Comments
- Read comments
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Ingredients
FOR THE RIBS
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
FOR THE BARBECUE SAUCE
1 cup balsamic vinegar, or to taste
1 cup ketchup
6 ounces (½ can) your favorite beer
¼ cup honey
3 tablespoons grainy mustard
1 tablespoon molasses
1 ½ teaspoons Worcestershire sauce
1 teaspoon Tabasco sauce, or to taste
¼ cup dark brown sugar, or to taste
½ red onion, diced
1 large clove garlic, minced
Salt
Nutritional analysis per serving (4 servings)
64 grams carbs; 499 milligrams cholesterol; 2063 calories; 58 grams monosaturated fat; 27 grams polyunsaturated fat; 48 grams saturated fat; 154 grams fat; 1 gram trans fat; 2 grams fiber; 2026 milligrams sodium; 99 grams protein; 53 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
FOR THE RIBS
- Step 1
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.
- Step 2
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.
- Step 3
Roast the ribs for 30 minutes, then reduce the temperature to 250 degrees. Cook 1 ½ to 2 hours more, until the meat has shrunk back from the ends of the bones by ¼ to ½ inch and the ribs are tender enough to pull apart with your fingers.
- Step 4
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 ¼ 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.
- Step 5
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.
- Step 6
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.
Private Notes
Comments
It partly depends on how you like your ribs. Some people like them firm, others, like me, prefer just starting to fall off the bone. For that level of doneness a thick rack (think Costco) needs four hours at about 250d. When I studied barbecue under famed pit boss Mike Mills, he showed me a simple trick to tell if they are done. Take your tongs and pick the rack up by one end. If it bends over so the other end is pointing straight down, they are done. If they fall apart, they are overdone.
I've used this recipe over a dozen times and there has not been a single rib left over. Sometimes, rather than using the broiler, I finish the ribs over direct heat on a hot grill, that appears to give excellent results as well.
Followed the recipe word for word and they turned out incredible. My family said they are the best ribs they have ever had.
I tried this recipe to the letter and found the BBQ sauce to be a little too vinegary (using 1 cup of Balsamic vinegar). It kind of overpowered the other flavors. I will try again with about 1/3 cup and increase the ketchup for a more rounded flavor that still has the tartness of the balsamic vinegar. The cooking technique was ok but I think the foil wrapped ribs need some liquid so they steam while cooking. I also would cook them longer since the 2 hours at 250 was not long enough.
This came out so good! I used rosemary sprigs instead of parsley - since I have a lovely plant and it goes so well with pork. I also appreciated the fact that the app allows for scaling, so useful, and it takes out the guessing. Not a single rib survived this wonderful feast!
I’ve made this many times but used store-bought barbecue sauce which obviously significantly lessons the work of this recipe! Everyone always thinks that it is super delicious and very easy, if you ignore the barbecue sauce recipe portion!