Sticky balsamic ribs from Gourmet Magazine, July 2009: Summer Entertaining Issue (page 74)

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Accompaniments: Corn-and-tomato scramble; Green beans with sweet onion vinaigrette

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Compass on March 26, 2019

    I did use the ½ tsp of cayenne for the half recipe. I don’t think it was noticeable so omitting it won’t change the results. The only real changes were a liberal sprinkling of ground Chinese Five Spice in the dry rub and a bit before they cooked in the oven. My glaze didn’t thicken after 15 minutes reducing – perhaps the Modena Balsamic vinegar I was using? – anyway I added another ¼ c dark brown sugar and that did the trick. Also at the beginning I removed some of the silver skin – that which easily came off – from the inside of the ribs. That which didn’t was scored between the ribs –on the curved inside – which instantly exposed the meat so it would absorb the rub. Finished the ribs on the grill giving them the toothsome bite we all loved. Only piles of bones left on every plate.

  • Frogcake on January 03, 2018

    I thought these ribs were quite good but they didn’t live up to my family’s expectations. I may not have reduced the balsamic brown sugar glaze enough - the ribs were certainly not sticky. Will likely try this one again with some adjustments of the glaze. My sons are wishing for my old southwestern rib recipe, which is not a sticky glazy version (maybe they have more savoury rib braise preferences). They did appreciate the fall-off-the bone tenderness.

  • Rutabaga on June 18, 2017

    These ribs are amazing. Baking them in the oven, then finishing them on the grill yields ribs that are fall-off-the-bone tender, yet still have that woodsy barbeque char we love. The balsamic glaze is wonderful - deeply flavorful, the vinegar and brown sugar balancing each other perfectly. My husband is not a big fan of ribs generally, but this is one of his favorite dishes ever. Our six-year-old loves them, too. Use cheap balsamic here, it works just fine.

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