Sticky Balsamic Glazed Ribs

Give your barbecue sauce some serious dimension by adding balsamic vinegar and fresh herbs. This thick sweet and sour glaze can also be used for marinating other meats, as a dip, or to drizzle over salads. For tender, fall of the bone ribs with crisp edges, slow roast the ribs for 2 hours then broil for the final few minutes. Otherwise, fire up the BBQ and have it grilled and ready to eat in half an hour. IMG_3849

Sticky Balsamic Glazed Ribs

  • Servings: 6
  • Print



  • 6 pounds pork spare ribs (2 racks)
  • 2 tbsp cooking oil
  • 4 sprigs parsley
  • 4 sprigs thyme
  • 1 sprig rosemary
  • 4 garlic cloves, minced
  • salt & freshly ground black pepper


  • 1 cup ketchup
  • 1 cup balsamic vinegar
  • 1/4 – 1/2 cup honey
  • 3 tbsp dijon mustard IMG_3836
  • 2 tsp Worcestershire sauce
  • 1 tsp Tabasco sauce
  • 1/2 red onion, diced
  • 1 clove garlic, minced
  • 2 tsp sweet paprika
  • 1/2 tsp ground all spice
  • salt

Let’s go:

  1. Preheat oven to 325F. Line a baking sheet or roasting pan with aluminum foil, shiny side up. Rub both sides of the ribs with oil and sprinkle generously with  salt and freshly ground pepper. With the meat side up, place 2 parsley sprigs and 2 garlic cloves under the ribs, and 2 thyme springs on top. Wrap the ribs in the foil. Repeat with the second rack. Slow roast for 2 hours, then remove from heat when meat is tender.
  2. Meanwhile, prepare the barbecue sauce. Place the balsamic vinegar in a large saucepan. Bring to a boil over medium heat and cook until reduced by a third. Add the remaining barbecue sauce ingredients with 1/4 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, honey or salt.
  3. 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.
  4. Slather the ribs on both sides with the barbecue sauce. Broil the ribs until the sauce sizzles and browns, 3 to 5 minutes on each side. Baste with the barbecue sauce and serve at once with any remaining sauce on the side.

Recipe adapted from NY Times 


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