Balsamic-Glazed Oven-Baked Ribs

Recipe by Jon Shook and Vinny Dotolo

INGREDIENTS

Serving: 4 people



FOR THE RIBS

2 spare-rib racks, the smallest you can find 5 to 6 pounds total

2 tablespoons grapeseed or canola oil

Kosher salt

1 large flat-leaf parsley sprigs

4 garlic cloves, peeled and gently crushed

4 thyme sprigs


FOR THE BBQ SAUCE

1 cup balsamic vinegar, or to taste

1 cup ketchup

6 ounces (1/2 can) your favorite beer

¼ cup honey

3 tablespoons grainy mustard

1 tablespoon molasses

1 ½ teaspoon Worcestershire sauce

1 teaspoon Tabasco sauce, or to taste

¼ cup dark brown sugar, or to taste

½ red onion, diced

1 large clove garlic, minced

Salt

PREPARATION

FOR THE RIBS

Step 1: To prepare the ribs, heat the oven to 350 degrees. If the butcher has not removed the membrane on the back of each rack, gently pry it up by sliding a sharp implement (like the tip of an instant-read thermometer) under it, then lifting gently. Grab the membrane with a paper towel and peel it off.

Step 2: Spread a 24-inch sheet of heavy-duty aluminum foil, shiny side up, on a work surface. Place one rack on top, rub it all over with oil, and generously season both sides with salt. Place 2 parsley sprigs and 2 garlic cloves under the concave side of the rack and 2 thyme sprigs on top. Wrap the ribs in the foil, pleating the edges to seal well. Repeat with the second rack. Place the rib packets in a large roasting pan.

Step 3: Roast the ribs for 30 minutes, then reduce the temperature to 250 degrees. Cook 1½ to 2 hours more, until the meat has shrunk back from the ends of the bones by ¼ to ½ inch and the ribs are tender enough to pull apart with your fingers.

Step 4: Meanwhile, prepare the barbecue sauce. Place the balsamic vinegar in a large nonreactive saucepan. Bring to a boil over medium heat and cook until reduced by a third. Add the remaining barbecue sauce ingredients with ¼ 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, brown sugar or salt.

Step 5: 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.

Step 6: Slather the ribs on both sides with the barbecue sauce. Broil the ribs until the sauce sizzles and browns, 2 to 4 minutes on each side. Alternatively, bake in the oven 8 to 12 minutes. Baste with the barbecue sauce and serve at once with any remaining sauce on the side.