Sticky Balsamic Ribs Food

STICKY BALSAMIC RIBS

Steps:

• Marinate and roast 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 425°F with racks in upper and lower thirds.
• Pour 1/2 cup 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.
• Make glaze and grill ribs:
• Add 1 cup 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 1 cup, 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.
• What to drink:
• Artezin Mendocino Zinfandel '07 or Château de Chamirey Mercurey Rouge '07

SWEET AND STICKY PORK RIBS

Steps:

• 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.

STICKY SPICY RIBS

Steps:

• Whisk together brown sugar, salt, and spices in a small bowl.
• Line a 17- by 12- by 1-inch heavy-duty baking pan with a double layer of foil, then oil foil.
• Pat ribs dry and arrange in baking pan. Rub ribs all over with spice mixture and marinate, meaty sides up, covered and chilled, 2 1/2 hours.
• Bring ribs to room temperature, about 30 minutes.
• Put oven rack in middle position and preheat oven to 350°F.
• Cover pan tightly with foil; bake 1 1/4 hours. Remove foil.
• Make sauce while ribs bake:
• Cook onion, garlic, and ginger in oil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 6 minutes. Add remaining ingredients and simmer, uncovered, stirring occasionally, 15 minutes.
• Purée sauce in 2 or 3 batches in a blender until smooth (use caution when blending hot liquids). Set aside 1 cup sauce for serving with ribs.
• Grill ribs:
• Prepare grill for cooking over indirect heat with medium-hot charcoal (moderate heat for gas); see Grilling Procedureepi:recipelink.
• To cook ribs using a charcoal grill: Lightly oil grill rack, then transfer ribs to area of rack with no coals underneath, reserving pan juices, and cook, covered with lid, basting generously with pan juices and sauce and turning over and rotating ribs every 10 minutes (keep ribs over indirect heat), until tender and browned, 30 to 40 minutes total. Transfer ribs to a cutting board and let stand 5 minutes before cutting into individual ribs.
• To cook ribs using a gas grill: Lightly oil grill rack, then transfer ribs to rack above shut-off burner, reserving pan juices. Grill, covered with lid, basting generously with pan juices and sauce and turning over and rotating ribs every 10 minutes (keep ribs over shut-off burner), until ribs are tender and browned, 30 to 40 minutes total. Transfer ribs to a cutting board and let stand 5 minutes before cutting into individual ribs.

REALLY STICKY RIBS

Steps:

• Heat oven to 200C/fan 180C/gas 6. In a large bowl, mix together the passata, garlic, soy sauce, honey and Worcestershire sauce.
• Add the pork ribs to the bowl and mix well to coat evenly. Lay the ribs and all the sauce into a large, shallow roasting tin. Cover with foil and bake for 35 mins.
• Remove foil from tray and bake the ribs for a further 45-60 mins, turning them a couple of times, until sticky and almost all of the sauce has disappeared. To make ahead, cook or half-cook the ribs the night before and keep in the fridge until needed.

BALSAMIC-GLAZED OVEN-BAKED RIBS

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.
• 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.

STICKY ASIAN RIBS RECIPE (IN THE OVEN!)

Steps:

• Preheat oven to 275 degrees.
• Remove the membrane from the ribs (if desired), then rinse the ribs under cold water and pat dry.
• In a small bowl, mix together brown sugar, dry mustard, garlic powder, onion powder, salt, and pepper. Massage into ribs.
• Place ribs on a foil-lined baking sheet, then cover them with another piece of foil.
• Bake ribs for 2 - 2 1/2 hours (check at 2 hours to see if they're done, continue cooking if they're not).
• While the ribs finish up cooking, in a saucepan over medium heat, add honey, brown sugar, balsamic vinegar, soy sauce, garlic, ginger, and sriracha. Bring mixture to a boil, then turn down heat.
• In a small bowl, mix together cornstarch and water, then add to the mixture and simmer for 5 minutes or until the sauce starts to thicken.
• Remove ribs from the oven and turn the temperature to broil. Brush ribs generously with sauce, then broil for 2-4 minutes (be sure to watch them closely so they don't burn).
• Top with sesame seeds and green onions.