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How To Make A Bad Ass Rack of Ribs

May 19th, 2011 No Comments

Looks delicious doesn’t it?! OMGoodness it was. (Please don’t ask about the parsley; boys don’t know how to garnish.)

Whenever friends and I try out new recipes to possibly replace our favorites, we always make the old and new dishes.  As you can imagine, this was even more fun with BBQ.

From left to right:

  • Sweet-Sour Balsamic Glazed Ribs (Adapted from Animal in Los Angeles, posted by the NYTimes)
  • Roasted chicken
  • Our classic ribs simply rubbed down with spices and sugar

From the looks of the ribs I don’t think I have to tell you the Sweet-Sour Balsamic ribs were the HANDS DOWN FAVORITE!

Here’s the best part:  You don’t have to smoke them.

Amazing ribs in a reasonable amount of time!

If I hadn’t tasted them with my own tongue, this Texas girl would have never believed you could achieve the flavor and fall off the bone tenderness in only 2.5 hours.  But I promise you, they’re phenomenal!  I would expect nothing less from Animal in LA, where the menu is pretty much only meat.

Now, don’t get me wrong, whoever takes on this endeavor (which obviously wasn’t me) must be committed to the process, but any grillin’ man will realize this is much easier than the full-on bbq ordeal.

Dying for the recipe???? Well, here it is!

Sweet-Sour Balsamic Glazed Ribs

You’ll need:
  • 2 spare-rib racks, the smallest you can find (5 to 6 pounds total)
  • 2 tablespoons grapeseed or canola oil
  • Kosher salt
  • 4 large flat-leaf parsley sprigs
  • 4 garlic cloves, peeled and gently crushed
  • 4 thyme sprigs
  • For the barbecue sauce:
  • 1 cup balsamic vinegar, or to taste
  • 1 cup ketchup
  • 6 ounces ( 1/2 can) your favorite beer
  • 1/4 cup honey
  • 3 tablespoons grainy mustard
  • 1 tablespoon molasses
  • 1 1/2 teaspoons Worcestershire sauce
  • 1 teaspoon Tabasco sauce, or to taste
  • 1/4 cup dark brown sugar, or to taste
  • 1/2 red onion, diced
  • 1 large clove garlic, minced
  • Salt

What you do:

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.

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.

3. Roast the ribs for 30 minutes, then reduce the temperature to 250 degrees. Cook 1 1/2 to 2 hours more, until the meat has shrunk back from the ends of the bones by 1/4 to 1/2 inch and the ribs are tender enough to pull apart with your fingers.

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 1/4 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.

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.

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.

Yield: 4 servings of mouthwatering deliciousness!

Happy summer bbqing everyone!

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