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Sticky Balsamic Ribs

Long marinating in a sweet, garlicky rub ensures the ribs soak up loads of flavour, a leisurely roast 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. From: gourmet.com SERVES 8

For ribs
8 large garlic cloves
2 tablespoons finely chopped rosemary
2 tablespoons packed dark brown sugar
2 tablespoons balsamic vinegar
1 teaspoon cayenne
8lb baby back pork ribs (8 racks; see cooks’ note, below)
1 cup water
For glaze
2 cup shot 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
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.