Sticky Balsamic Ribs

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 29 Gen 2026

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These sticky balsamic ribs offer a sophisticated twist on a classic barbecue favourite. The combination of pungent garlic, fresh rosemary and tangy balsamic vinegar creates a deep, savoury glaze that cuts through the richness of the pork perfectly. Slow-roasted until tender and then finished under the grill for a charred, caramelised exterior, these ribs are an impressive centrepiece for any casual dinner party or weekend feast.

As a high-protein main course, this dish is both satisfying and incredibly flavourful. Marinating the meat for up to 24 hours ensures every bite is infused with herbs and spice. Serve these succulent racks with a crisp green salad or some grilled corn on the cob for a balanced meal that celebrates bold, homemade flavours.

Ingredients for Sticky Balsamic Ribs

8 large garlic cloves
2 tablespoons finely chopped rosemary
2 cucchiai di zucchero di canna scuro compatto
2 cucchiai di aceto balsamico
1 cucchiaino di pepe di cayenna
3.6kg baby back pork ribs (8 racks
)
240ml di acqua
475ml hot water
240ml di aceto balsamico
120 ml di zucchero di canna scuro compatto
Equipment: 2 large roasting pans

How to make Sticky Balsamic Ribs

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

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.