Tuscan-Style Balsamic Glazed Ribs
These balsamic glazed oven baked ribs are melt-in-your-mouth tender and so easy to make.
Servings: 4
Ingredients
For the ribs
- 2 racks baby back ribs about 4 pounds (1.8kg)
- 4 teaspoons (13g) Diamond Crystal Kosher salt
- 1 tablespoon fennel seeds
- 1 tablespoon Rosemary leaves
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon black peppercorns
- 1/2 teaspoon ground cinnamon
For the glaze
- 1 1/4 cups (300g) balsamic vinegar
- 1/2 cup (120g) water
- 1/4 cup (85g) honey
- 1 sprig Rosemary
Instructions
- Dry off the ribs with paper towels. If the membrane has not already been removed, use a paper towel to grab and pull it off.
- Place the fennel seeds, rosemary leaves, cinnamon, smoked paprika, onion powder, black peppercorns, and kosher salt into a spice grinder and pulverize to a fine powder. Rub the spice powder evenly on both sides of the ribs. Wrap the ribs in foil and place them on top of a foil lined baking sheet. Refrigerate for at least 1 hour.
- Preheat oven to 250f and set the rack to the middle level.
- Bake for 2 1/2 hours then check for tenderness. If the ribs aren't tender, closeup the foil and bake for another 30 minutes and check again. Once the ribs are tender remove them from the oven.
- Meanwhile, add the balsamic vinegar, water, honey, and rosemary sprig to a saucepot and bring to a boil. Once boiling lower the heat to a simmer and cook until the glaze has thickened and roughly reduced by half. Remove the rosemary sprig and taste test the glaze. Season with salt and pepper as required.
- Turn on the broiler and set the rack to the second highest level.
- Unwrap the ribs and place them on top to the foil-lined baking sheet. Pat the ribs dry of any accumulated juices then baste with the glaze on both sides. Broil for 1-3 minutes per side, watching carefully for burning! Remove from the oven and slice. Glaze the sides of the ribs then serve with any remaining glaze on the side. Enjoy!
Notes
- To remove the membrane - Position the ribs, bone side up on a cutting board and starting at one side of the rack use a butter knife to slide under the silverskin and loosen it. With paper towels, grab the loosened silver skin and pull off the membrane across the whole rack.
- If the ribs are not fork tender after 2 1/2 hours of baking, simply rewrap and cook for another 30 minutes and check again.
- Be very careful when broiling the ribs. They will get caramelized very quickly and can burn easily.
- Leftovers can be saved for up to 3 days and can be reheated in the oven or microwave.
Nutrition
Calories: 929kcal | Carbohydrates: 18g | Protein: 47.9g | Fat: 71.7g | Saturated Fat: 26.6g | Cholesterol: 239mg | Sodium: 1174mg | Potassium: 66mg | Sugar: 17.6g | Calcium: 113mg | Iron: 3mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
