These baby back ribs are marinated in balsamic vinegar, garlic and herbs and slathered with a honey balsamic barbecue glaze.
Ingredients
Ribs
- 1 slab baby back ribs
- 1/4 cup Traditional Dark Aged Balsamic Vinegar
- 3 garlic cloves, minced
- 2 tablespoons brown sugar
- 1 teaspoon Aleppo Pepper
- 1 teaspoon Thyme
- 1 teaspoon Rosemary
- 1 tablespoon dijon mustard
- 2 teaspoons salt
- 1 teaspoon pepper
Honey Balsamic BBQ Sauce
- 3/4 cup Traditional Dark Aged Balsamic Vinegar
- 1/2 cup ketchup
- 1/4 cup brown sugar
- 1/4 cup honey
- 1 tablespoon dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon granulated garlic
- 1 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- In a small bowl mix the 1/4 cup balsamic vinegar, garlic, 2 tablespoons brown sugar, aleppo, thyme, rosemary, 1 tablespoon dijon mustard, 2 teaspoons salt and 1 teaspoon pepper together. Slather on the ribs and marinate for at least 2 hours.
- Heat the smoker, grill or oven to 225 degrees. Place the ribs bone side down on the grill and cook for 2 hours.
- Meanwhile make the honey balsamic bbq sauce. Add 3/4 cup balsamic vinegar, ketchup, 1/4 cup brown sugar, honey, 1 tablespoon dijon mustard, Worcestershire sauce, granulated garlic, 1 teaspoon salt and 1/2 teaspoon pepper to a small pot. Mix well and simmer for 15 minutes until slightly thickened.
- Increase the heat to 375 degrees. Coat the ribs with about half the sauce and wrap the ribs in 2 layers of foil. Place back on the grill and cook for another hour.
- To serve cut the ribs and drizzle with more sauce.
Takes 3 hours (plus 2 hours marinating)
Serves 4-6
