Sweet-and-Sour Balsamic-Glazed Spareribs

Ingredients for Sweet-and-Sour Balsamic-Glazed Spareribs

• 2 racks spareribs

• Sale kosher

• 4 to 6 sprigs of fresh thyme

• 600ml balsamic vinegar (don't waste your best balsamic here)

• 120ml honey

• 475ml ketchup

• 1 can beer (preferably dry)

• 1 cucchiaio di aglio tritato

• 1 red onion, diced

• 100g dark brown sugar

• 1 tablespoon molasses

• 60ml grainy mustard

• 1 or 2 teaspoons Tabasco (depending on how spicy you like it)

• 1 cucchiaio di salsa Worcestershire

• 120ml di acqua

Preheat the oven to 121°C and place each rack of ribs on a square of aluminum foil. Sprinkle the ribs generously with salt, add a few sprigs of thyme to each, and then wrap well. Place the rib packets on a biscuit sheet and bake for 3 to 4 hours, until the ribs are extremely tender. Allow the ribs to cool slightly in their packets before opening.

To make the glaze, combine all of the ingredients in a large pot on medium-low heat. Allow to simmer, stirring every so often, for a few hours, until the sauce is nice and thick. Set aside.

To bring the ribs and glaze together, do the following. Turn on the grill (if you don't have a grill, get the oven up to 232°C). Cut the rib racks into individual ribs, place them on a foil-lined biscuit sheet or grill tray, and brush them aggressively with the glaze. Pop them under the grill and watch them carefully: all that sugar makes them burn very easily! You want the glaze to fuse with the ribs; it takes 3 to 4 minutes. If you're cooking the ribs in the oven, do so just until the glaze begins to bubble, 4 to 5 minutes. Serve the ribs hot with lots of napkins—trust me, you'll need them.

Avvertenza

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