Balsamic Ribs

  

  

  

Night #1: Locate some ribs (call around to compare prices -- I recently paid a suspicious $9.99/pound, but that can't be right). Schlep on home. Mash up some garlic, mix it with a few other things, rub it all over your baby backs and pop them in the fridge.

Night #2: Stick the ribs in the hot oven to steam/roast while you watch exactly 2 episodes of Dexteron Netflix. Feel conflicted about the seductive meaty smells. When the ribs seem done (but before the meat smells turn to smoke smells), pinch them to make sure they're nice and tender, then set them aside so you can make your sticky balsamic glaze with the bits left on the bottom of the pan. (If your bits are a little blackened, don't worry -- this glaze forgives all). Pack up your ribs and glaze for party day.

Party Day: Drink beers, eat chips and carouse. When everyone's hungry, grill everything else (the ribs finish up fast and they'll get the grill all sticky anyway). Now paint your ribs with glaze and lay them on the fire for a few minutes to char and caramelize. Time to get messy with your friends!

Adapted from Gourmet Magazine, 

·         For the ribs:

·        
8 large garlic cloves
1 tablespoon + 1 teaspoon kosher salt (divided)

·         1 teaspoon freshly ground black pepper
2 tablespoons finely chopped rosemary
2 tablespoons packed dark brown sugar
2 tablespoons LunaOlivo Modena balsamic vinegar
1 teaspoon cayenne
8 pounds baby back pork ribs
1 cup water

For the glaze:

·        
2 cups hot water
1 cup LunaOlivo Modena balsamic vinegar
1/2 cup packed dark brown sugar

Photos by Jennifer Causey