the most delishent sticky balsamic ribs EVER!

it feels like it has been about an eternity since i've posted, even though it was only last week! maybe i should step up my game and do 2-3 new recipes a week! :) this week has been kind of insane-o though because we (the hubs and i) have started doing the P90X workout. wow. i haven't been this sore in... well that's why we're doing it! :) anyway. perhaps sometime i'll keep you updated on that, but now to the good part: last night i made delicious sticky balsamic ribs. the truth is, i kind of cheated... i found this recipe years ago on stumbleupon, but its practically new because i haven't made it in so long. :) so here's the scoop: i made a few rookie mistakes this time, but i'm learning!

rookie mistake #1: when i read 4 racks of baby back ribs on the recipe - i spent a fortune on 4 HUGE racks of baby back ribs. probably should have looked at the pictures... i really only needed half of 2 racks. so i froze the extra 2 racks, so now we can have ribs again soon! :)

rookie mistake #2: i now have a convection oven, which is SO AWESOME! but i forget that it cooks differently than a conventional oven... so typically after roasting the ribs (in a conventional oven) you would have some dark leftovers on the bottom of the pan to scrape off for the glaze - but my oven is so awesome at retaining the moisture, i had water and fat at the bottom of mine. the recipe says to strain the fat and put the scrapings in with balsamic vinegar and brown sugar for the glaze. i pooh poohed that. i dumped the fat water in and plopped a lid on. let me tell you - it boiled over and left a huge nasty, stinky mess on my glass stovetop. but even worse, it didn't make a very solid glaze... the good news is, i made up my own with just balsamic vinegar and brown sugar. :)

even with my rookie mistakes, they turned out so delish! i also made sautéed garlic zucchini, summer squash and mushrooms, and basmati wild rice to go with it. enjoy! :)

after marinating/pre-oven:

the finished result! minus the glaze. :)

one more little thing: the hubs has a Primo grill, and it is THE BEST GRILL EVER! i highly recommend it. it uses natural wood chips and gives food the most amazing flavor. i am so lucky to have married the hubs: master griller extraordinaire! :)

here is the recipe from: http://www.theparsleythief.com/2010/04/sticky-balsamic-ribs.html

Sticky Balsamic Ribs

Adapted from Gourmet magazine, July 2009
Serves 4-5

8 cloves garlic
2 tablespoons finely chopped fresh rosemary2 tablespoons plus 1/4 cup packed dark brown sugar2 tablespoons plus 1/2 cup balsamic vinegar
1 teaspoon cayenne pepper {or to taste}
4 racks baby back pork ribs
1 1/2 cups water {divided}kosher salt + freshly ground black pepper

Add the rosemary, 2 tablespoons of the brown sugar, 2 tablespoons balsamic vinegar & the cayenne to a small mixing bowl. Mince the garlic, add 1 teaspoon of salt to it & mash with the side of a chef knife. Add it to the marinade, along with a 1/2 tablespoon of kosher salt & 1/2 teaspoon pepper & mix all the ingredients together. Rub evenly over the ribs & transfer to a storage container. Marinate, chilled, for 8-24 hours.
Preheat the oven to 425 degrees. Arrange the ribs in a large roasting pan & pour a 1/2 cup water into the bottom. Cover tightly with foil & roast the ribs until the meat is very tender, about 1 3/4 hours. Remove from the oven & transfer the ribs to a platter. Add 1 cup of water to the pan & using a wooden spoon, scrape up all the brown bits. Strain the liquid into a measuring cup, or gravy separator & skim off the fat. Transfer to a skillet & add a 1/2 cup balsamic vinegar & 1/4 cup brown sugar. Bring the mixture to a boil & simmer gently until reduced to about 1 cup, about 15 minutes. Heat the grill. Brush some glaze over both sides of the ribs & grill, turning occasionally, until the ribs are hot & grill marks appear, about 6 minutes. Brush the ribs with some more glaze & serve.


Notes: To make ahead, roast the ribs and make the glaze up to one day ahead of time. Let them both cool to room temperature before wrapping and storing in the refrigerator until ready to use. Let them both come up to room temperature before grilling. As an alternative to grilling, these ribs can also be broiled about 4" from heat.