| Level: | Easy |
| Total: | 3 hr |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 3 pounds pork spareribs
- 4 cloves garlic, minced
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon packed dark brown sugar
- 1 tablespoon balsamic vinegar
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon cayenne pepper
- 1 cup balsamic vinegar
- 1 cup ketchup
- 1/2 cup apple cider vinegar
- 1/4 cup honey
- 2 tablespoons whole grain mustard
- 1 tablespoon molasses
- 2 teaspoons Worcestershire sauce
- 1 1/2 teaspoons hot sauce
- 1/4 teaspoon kosher salt
Instructions
- For the ribs: Place the ribs in a roasting pan, cutting the racks in half to fit if necessary. Combine the garlic, rosemary, brown sugar, balsamic vinegar, salt and cayenne in a small bowl, and rub the mixture evenly all over the ribs. Allow the ribs to marinate in the refrigerator for at least 1 hour and up to 4 hours.
- Place a rack in the center of the oven and preheat the oven to 425 degrees F. Pour 1/2 cup water into the roasting pan and cover the pan tightly with aluminum foil. Roast the ribs until the meat is very tender and separate easily from the bone, about 1 1/2 hours. While the ribs are roasting make the BBQ sauce.
- For the sauce: Place the balsamic vinegar in a medium saucepan over medium-high heat. Bring to a boil then lower the heat to medium and cook the vinegar until it is reduced by a third, about 8 minutes. Whisk in the ketchup, apple cider vinegar, honey, mustard, molasses, Worcestershire, hot sauce and salt. Bring the the sauce back to a boil then lower the heat and simmer until thickened, 15 to 20 minutes, stirring occasionally. Remove from the heat and let cool to room temperature.
- To finish, remove the ribs from the oven and transfer to 2 aluminum-foil-lined baking sheets. Increase the oven temperature to 450 degrees F. Brush both sides of the ribs generously with the BBQ sauce and bake uncovered for 10 minutes, until the sauce is browned and sizzling. Allow the ribs to rest for 10 minutes before slicing.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 783 |
| Total Fat | 53 g |
| Saturated Fat | 17 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 0 g |
| Sugar | 32 g |
| Protein | 36 g |
| Cholesterol | 181 mg |
| Sodium | 843 mg |
Reviews
The ribs were very tender and flavorful. I had to add more water after the first 45 minutes…a really important step!
Absolutely delicious
I love the rub. I have to admit that I don’t make the bbq sauce. I use a purchased bbq sauce and it turns out great!
That sauce is very vinegar forward. I reduced the balsamic by 1/2 but wowza! I had to use yellow mustard because that’s what I had. I added a lot more honey, some regular and some hot, and added a fresh jalapeño halved with seeds removed to simmer and help with that vinegar. Pork can handle a bit more vinegar but beware people. I am glad I made the sauce early so I could adjust to what we like.
Very tasteful!
I was nervous about making these ribs because of all the negativity related to the vinegar being over powering, however, there was a strong smell of vinegar, the taste was not at all overwhelming. I followed directions and and used very good balsamic and cooked it down for 20 minutes and it does reduce and get thick. Sticky and tasty. Highly recommend. I prepared the rub the night before and placed it on the ribs and allowed them to sit overnight. Neat fell off the bones. Makes alot of sauce. We finished the whole rack between 2 of us.
Ive made these 3 times now . Incredible short time . Fall off the bone high end restaurant quality in a few hrs . Love it.
The ribs were very tender and the BBQ sauce is tasty!
I love ribs but I’m too impatient to cook them low-and-slow. This recipe makes delicious and tender ribs in a reasonable amount of time. I can make them on a weeknight and my family loves them!
Easy and really good