Sweet-and-Sour Balsamic-Glazed Spareribs

Name: Sweet-and-Sour Balsamic-Glazed Spareribs
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 591 milliliters balsamic vinegar (dont waste your best balsamic here); 1 can beer (preferably dry); 118 milliliters dark brown sugar; 4 sprigs fresh thyme; 1 Tbsp minced garlic; 59 milliliters grainy mustard; 118 milliliters honey; 473 milliliters ketchup; 4 servings Kosher salt; 1 Tbsp molasses; 1 red onion, diced; 2 racks spareribs; 118 milliliters water; 1 Tbsp Worcestershire sauce

You can never have too many main course recipes, so give Sweet-and-Sour Balsamic-Glazed Spareribs Head to the store and pick up honey, kosher salt, brown sugar, and a few other things to make it today. To use up the balsamic vinegar you could follow this main course with the Skinny Strawberry Ice Cream as a dessert. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free and dairy free diet.

Instructions

Preheat the oven to 250°F and place each rack of ribs on a square of aluminum foil.

Ingredients you will need

Ribs

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Aluminum Foil

Oven

Sprinkle the ribs generously with salt, add a few sprigs of thyme to each, and then wrap well.

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Thyme

Ribs

Salt

Wrap

Place the rib packets on a cookie sheet and bake for 3 to 4 hours, until the ribs are extremely tender. Allow the ribs to cool slightly in their packets before opening.

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Ribs

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Baking Sheet

Oven

To make the glaze, combine all of the ingredients in a large pot on medium-low heat. Allow to simmer, stirring every so often, for a few hours, until the sauce is nice and thick. Set aside.

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Sauce

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Pot

To bring the ribs and glaze together, do the following. Turn on the broiler (if you don't have a broiler, get the oven up to 450°F).

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Glaze

Ribs

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Oven

Cut the rib racks into individual ribs, place them on a foil-lined cookie sheet or broiler tray, and brush them aggressively with the glaze. Pop them under the broiler and watch them carefully: all that sugar makes them burn very easily! You want the glaze to fuse with the ribs; it takes 3 to 4 minutes. If you're cooking the ribs in the oven, do so just until the glaze begins to bubble, 4 to 5 minutes.

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Pop

Sugar

Ribs

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Baking Sheet

Oven

Aluminum Foil

Serve the ribs hot with lots of napkins—trust me, you'll need them.

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Ribs

* The recipe for the glaze makes enough for up to four racks, so if you have a hungry crew, double the meat.* Keep an eye on the sauce; it has a tendency to bubble up.

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Sauce

Meat

Excerpted from Secrets of the Best Chefs: Recipes, Techniques, and Tricks From America's Greatest Cooks by Adam Roberts (Artisan Books). Copyright © 2012 by Adam Roberts; styled food photography copyright © 2012 by Johnny Miller. Recipe inspired by Vinny Dotolo & Jon Shook.