Rosemary, Thyme and Balsamic Glazed Ribs

Posted by on Sep 26, 2012 in Dinner, featured-slider-post, Food Journal

Rosemary, Thyme and Balsamic Glazed Ribs

Rosemary and Balsamic Glazed Ribs  (recipe follows) – I just want to start out by saying that these ribs are the bomb, no really they are. I don’t want to sound like all “ewww, my ribs are the best” or anything, but I love this rib recipe and it’s been a long time in the making. Well, I’ve been making my ribs this way for a long time, but, I’ve made tiny adjustments to the recipe each time – until now. But now, ta-da, I have achieved rib perfection. Plus I’m humble about it :D No but seriously, this is one of my very favorite recipes and I really think you’re going to love it. It has a really beautiful combination of sweet reduced balsamic vinegar with the deep flavor of the fresh rosemary and the brightness of the thyme and oh, it is just so good. Also, this recipe is great for days when you don’t want to do a lot of cooking like if you’re having people over or something because the ribs can be made up to two days ahead. Then you just make the glaze on the day you’re serving them. This is my “word of warning” about these ribs though. Every Time I make these ribs we all end up eating so many that all we can do is sit around wishing we hadn’t eaten so many ribs. You know how that happens sometimes – ugh! So, anyway, if you’re making dessert, you may want to go with something light like Key Lime Pie, or fresh fruit. So, enough about how yummy the ribs are already, let’s make them right? Happy cooking everyone!

Ingredients for the Wet Rub
10 garlic cloves,minced
2 Tablespoons fresh rosemary, finely chopped Rosemary, Thyme and Balsamic Glazed Ribs
1 Tablespoon fresh thyme chopped, or 1 tsp dried thyme
1/4 teaspoon chili flakes
2 Tablespoons brown sugar
1 Tablespoon Kosher salt
1/2 teaspoon black pepper
2 Tablespoons balsamic vinegar
4 pounds pork loin back ribs

and later….
1 cup balsamic vinegar
1/2 cup brown sugar
juice from the roasting pan

Instructions
1. Place the garlic, rosemary, thyme, chili flakes, brown sugar, Kosher Salt, pepper and balsamic vinegar into a small mixing bowl.
2. Stir them together to combine.
3. Rub the ribs with the wet rub (I just use my hands) and cover tightly. I cut the rack in half and put each half into a gallon baggie (cut it before you put the rub on or it will be slippery).
4. Put the ribs in the refrigerator and let them set for at least 12 hours and up to 24 hours.
5. Pre-heat the oven to 425°F.
6. Place the ribs into a roasting pan (concave side down).
7. Add 1-2 cups of water depending on the size of your pan – the bottom should be covered by about 1/4 of an inch.
8. Cover the pan tightly in foil.
9. Roast your ribs until they’re done, about an hour and 45 minutes – the bone should be exposed and the meat should be pulling away from it, also you and your house should smell delicious :D
10. Take the ribs out of the pan and set them to the side on a sheet pan or plate or something.
11. If you have at least a cup of juice in the bottom of your roasting pan, strain it into a pot. If your pan is pretty dry on the bottom, pour one cup of hot water into the roasting pan and scrape off the yummy stuff that the ribs left behind (don’t do this if it’s all burned and gross). Then strain this into a pot. The point is that there is a lot of flavor in the pan that you don’t want to leave behind so scrape it out, pour it out, get the flavor!
12. Now, skim the fat off of the top of your strained liquid (that you just got out of the roasting pan) and throw it out (or eat it if you want I guess). At this point, if you want you can refrigerate your liquid and your ribs and finish them later. You can store them in the refrigerator for up to 2 days (with-out them drying out) if you wrap them up tight. This is a nice way to make them ahead of time for a get together or whatever. If you’re going to cook them now, then just continue with the next step.
13. Add the vinegar and brown sugar to the pan juice and bring the liquid to a boil.
14. Reduce your liquid until you have about 1 cup maybe even a cup and a half depending on how much liquid you started with. It should take 10-15 minutes depending on your stove. Be sure to watch it – it will boil over easily and it will burn easily. You need to stir it with a rubber spatula while scraping the bottom every few minutes. Also, watch the consistency of the glaze (that’s what you’re making). It will get slightly thicker and begin to coat your spatula. Keep in mind that it will be thicker when it cools and you need to be able to spread it with a pastry brush. It should kind of get the consistency of like how maple syrup is if you heat it up. If you take it off of the heat and find it is too thick, you can add a little water and thin it back down as long as it’s not burned. It is better to take it off too early though because you can always put it back on the heat.
15. Use a pastry brush to glaze your ribs. You may have left over glaze which is great because you can serve it on the side of the ribs for anyone who wants extra.
16. Place ribs under the broiler on the top rack (3-4 inches from the heat) – WATCH THEM – they burn easily, they need about a minute under there and they’re done (you can also do this on the grill but….. I mean you know, the pan’s already dirty so why dirty the grill too :)
17. Hide a few in the fridge for later if you don’t live alone and then serve – Enjoy!

Please enjoy this “how to” video!


Copyright secured by Digiprove © 2012
Return to Top ▲Return to Top ▲
website security