Sticky Balsamic Glazed Baby Back Ribs with Rosemary Rub
These succulent baby back ribs combine a aromatic rosemary-garlic rub with a glossy balsamic glaze for an irresistible combination of savory and tangy flavors. The ribs are first marinated overnight, then slow-roasted until tender before finishing on the grill with a concentrated balsamic reduction. The two-step cooking method ensures fall-off-the-bone meat while developing a beautiful caramelized exterior. Perfect for summer barbecues or special occasions when you want to impress guests with restaurant-quality ribs at home.
Ingredients
- 8 large garlic cloves
- 1 tablespoon kosher salt, divided
- 1 teaspoon kosher salt, divided
- 2 tablespoons rosemary, finely chopped
- 2 tablespoons dark brown sugar, packed
- 2 tablespoons balsamic vinegar
- 1 teaspoon cayenne
- 1 teaspoon black pepper, freshly ground
- 8 pounds baby back pork ribs
- 1 cup water
- 2 cups hot water
- 1 cup balsamic vinegar
- ½ cup dark brown sugar, packed
Instructions
- 1
Mince and mash garlic to a paste with salt
- 2
Stir together garlic paste with rosemary, brown sugar, vinegar, cayenne, remaining salt, and pepper
- 3
Rub mixture evenly all over ribs and transfer to roasting pans meaty side up
- 4
Marinate ribs chilled for 8 to 24 hours
- 5
Preheat oven to 425°F with racks in upper and lower thirds
- 6
Pour water into each roasting pan and tightly cover pans with foil
- 7
Roast ribs, switching position of pans halfway through, until meat is very tender
- 8
Remove pans from oven and transfer ribs to a platter
- 9
Add hot water to each roasting pan and scrape up brown bits
- 10
Skim off and discard fat, then transfer liquid to a skillet
- 11
Add vinegar and brown sugar to skillet and bring to a boil, stirring occasionally
- 12
Boil until thick and syrupy and reduced to about 1 cup
- 13
Prepare grill for direct-heat cooking over medium-hot charcoal
- 14
Brush some glaze onto both sides of racks of ribs
- 15
Grill, turning occasionally, until ribs are hot and grill marks appear
- 16
Brush ribs with more glaze and serve remaining glaze on the side
Tips
For best flavor, marinate the ribs for the full 24 hours to allow the rosemary-garlic rub to penetrate the meat thoroughly.
Watch the glaze carefully during reduction - it can go from perfect to burnt quickly once it starts to thicken.
Let ribs rest for 5 minutes after grilling before cutting to allow juices to redistribute.
Good to Know
Refrigerate leftover ribs for up to 3 days. Store glaze separately for up to 1 week.
Ribs can be marinated and slow-roasted up to 1 day ahead. Reheat gently before grilling with glaze.
Serve immediately while hot with extra glaze on the side and napkins for messy fingers.
Common Mistakes
Don't skip the marination time or the flavors won't penetrate the meat properly.
Avoid opening the foil during roasting to prevent moisture loss and ensure tender ribs.
Substitutions
cooking time may increase
FAQ
Can I make these ribs without a grill?
Yes, finish the ribs under the broiler for 3-4 minutes per side to caramelize the glaze and create similar charred edges.
How do I know when the ribs are done?
The meat should be very tender and start pulling away from the bones. A fork should slide in easily with little resistance.
Can I freeze the cooked ribs?
Yes, wrap tightly and freeze for up to 3 months. Thaw overnight and reheat gently before serving with fresh glaze.