Sweet Sticky Pork Ribs

Votes: 1

Time: 3 hours 30 minutes
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 783, total fat 57 G., saturated fats 17 G., proteins 36 G., carbohydrates 37 G., fiber 0 G., cholesterol 181 mg, sodium 843 mg, sugar 32 G.

The secret ingredient to Giada De Laurentiis's delicious ribs is balsamic vinegar. She adds it to both the marinade and her signature barbecue sauce, along with honey, ketchup, and hot sauce. The sauce is perfectly sweet with a hint of tartness and savory. Brush it on the ribs a few minutes before they're done cooking, and they'll be deliciously sticky and flavorful.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Ribs

1.3 kg pork ribs
4 cloves garlic, crushed
1 tbsp chopped fresh rosemary
1 tablespoon firmly packed dark brown sugar
1 tbsp balsamic vinegar
1.5 tsp salt
0.5 tsp cayenne pepper

Barbecue sauce

1 cup balsamic vinegar
1 cup ketchup
0.5 cup apple cider vinegar
1/4 cup honey
2 tbsp. grainy mustard
1 tbsp cane molasses
2 tsp Worcestershire sauce
1.5 tsp hot sauce
1/4 teaspoon salt

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: pork ribs, balsamic vinegar, barbecue sauce, rosemary, honey, ketchup, Worcestershire sauce

Cooking the dish according to the recipe:

Ribs:

Place the ribs in a baking dish, cutting them in half if necessary to fit them. In a small bowl, combine the garlic, rosemary, brown sugar, balsamic vinegar, salt, and cayenne pepper and rub the ribs evenly with the spice mixture. Marinate in the refrigerator for at least 1 hour and up to 4 hours.
Position a rack in the center of the oven and preheat the oven to 220°C (425°F). Pour 1/2 cup of water into the ribs' roasting pan and cover tightly with foil. Bake the ribs until very tender and easily falling off the bone, about 1.5 hours. While the ribs are roasting, prepare the barbecue sauce.

Sauce:

Pour the balsamic vinegar into a medium saucepan and heat over medium-high heat. Bring to a boil, then reduce the heat to medium and simmer until the vinegar has reduced by a third, about 8 minutes.
Stir in the ketchup, apple cider vinegar, honey, mustard, molasses, Worcestershire sauce, hot sauce, and salt. Bring the sauce back to a boil, then reduce the heat and simmer, stirring occasionally, until thickened, 15-20 minutes. Remove from the heat and let cool to room temperature.
Remove the ribs from the oven and transfer them to two foil-lined baking sheets. Increase the oven temperature to 450°F (230°C). Generously brush the ribs on both sides with barbecue sauce and bake, uncovered, for 10 minutes, until the sauce begins to sizzle. Let the ribs rest for 10 minutes and then carve.