APP, ENTREE, SIDE DISH, DESSERT?
FEEDS HOW MANY?
3 (or 2 with leftovers)
Overnight marinade, 2.5 hours to cook
FAST, WEEKNIGHT, WEEKEND?
Minus the ribs, you probably have everything you need in your pantry
WHO I MADE IT FOR?
This is another recipe from the Food52 Genius cookbook (can also be found here). This was supposed to be a Valentine’s Day meal, but then I was too hungover to prepare the ribs the night before soooo Monday Meal instead! The ribs were good (not the best I’ve ever had), but cleanup was rough.
Garlic (8 cloves of garlic, minced)
Rosemary (2 tablespoons, chopped)
Cayenne pepper (1 teaspoon)
Dark brown sugar (1/2 cup + 2 tablespoons)
Balsamic vinegar (1 cup + 2 tablespoons)
Ribs (2.5 lbs)
- Mix garlic, 4 teaspoons salt, rosemary, 2 tablespoons brown sugar, 2 tablespoons balsamic vinegar, cayenne, 1 teaspoon pepper. Mash into paste and rub evenly over the ribs. Marinade in fridge for 8-24 hours. I marinade in ziploc freezer bags, but you can also place them in roasting racks.
- Preheat oven to 425 °F and arrange racks to upper 1/3rd and lower 1/3rd of the oven.
- In roasting pan (or alternatively, in baking dish with cooling rack on top), pour 1 cup of water. Place ribs in roasting pan/on cooling rack, and cover with aluminum foil. Roast for 1.75 hrs until meat is tender.
- Remove from oven and place ribs on a platter. Add another cup of water to roasting pan/baking dish and scrape off the brown bits. Add brown-bits-water to a sauce pan. Add 1 cup balsamic vinegar and 1/2 cup brown sugar and bring to a boil. Sir occasionally and boil until syrupy and reduced to 1 cup.
- Set oven to broil. Brush ribs with copious amounts of glaze and put back on rack/in pan. Broil for 8 mins. Take out and brush with more glaze. Serve immediately.
BOTTOM LINE: Clean up as you go to avoid the concrete like paste that the balsamic glaze forms in the saucepan; good for a weeknight craving of ribs that don’t require a grill.