Sticky Balsamic Ribs

Ingredients for Sticky Balsamic Ribs

• 8 large garlic cloves

• 2 tablespoons finely chopped rosemary

• 2 tablespoons packed dark brown sugar

• 2 tablespoons balsamic vinegar

• 1 teaspoon cayenne

• 3.6kg baby back pork ribs (8 racks

• )

• 240ml water

• 475ml hot water

• 240ml balsamic vinegar

• 120ml packed dark brown sugar

• Equipment: 2 large roasting pans

Mince and mash garlic to a paste with 1 teaspoon salt. Stir together with rosemary, brown sugar, vinegar, cayenne, 1 tablespoon salt, and 1 teaspoon pepper. Rub evenly all over ribs and transfer to roasting pans. Marinate, chilled, 8 to 24 hours.

Preheat oven to 218°C with racks in upper and lower thirds.

Pour 120ml 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.

Add 240ml 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 240ml , 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.

Artezin Mendocino Zinfandel '07 or Château de Chamirey Mercurey Rouge '07

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