These Balsamic Baby Back Ribs are fall-off-the-bone tender and slathered in a garlicky, brown sugar, balsamic sauce with just a touch of “cayenne kick.” Finger-licking good and perfect for summer grilling!✨
There are just a few meals around here that the hubs cooks. One being the Cilantro Lime Grilled Shrimp and another being these sticky, hearty, and zesty Balsamic Baby Back Ribs!
You might be saying to yourself “well of course he makes the ribs, he’s the man of the house.” And although he is, the B man could care less about being the pit master, the grill guy or any other stereotypical roles assigned to men in this area.
Don’t get me wrong, he isn’t avoiding work – oh no! He will jump in and lend a hand with any task – any day of the week. He is a lawn-mowing, faucet-changing, bathroom-cleaning, roof-raking machine!
And as much as he is helpful, he is also very self-aware. He knows his culinary limitations and he’s not afraid to embrace them. Grilling would be one of those, and we’re both good with that.
The B man is quite technical, he loves a good spread sheet and he will PowerPoint you under the table all day err day.
If you want to see him light up just throw out questions like “what are we solving for?” or “what’s our process for this?” mid-conversation. Like a kid on Christmas morning.🤗
It will probably come as no surprise to you that one of his nicknames is simply “Business,” but truth be told he really prefers the name “Lord Business.” LOL #kidding #notkidding✌️
You may be wondering what all of this have to do with ooey gooey meaty sticky Balsamic Baby Back Ribs!??🤔 I’m getting there I promise.
Since Lord Business is all about following formulas, a good process, and using his favorite app Evernote, well, once he’s got a method that works, he can replicate it in his sleep. Now do you see where this is going?
The B man holds the title, wins the medal and takes the crown for… The. Best. Ribs. On. Earth (and all of his close friends and dinner guests joined the angels in heaven rejoicing).
Literally he is the Rib Sensei… he makes the most amazing Jamaican Jerk Ribs, classic BBQ Ribs, and yes these ridiculously mouthwatering Balsamic Baby Back Ribs!
And because he’s such a giver he’s allowing me to share one of his most closely held cooking secrets with you today!
These Balsamic Baby Back Ribs are all sweet and zesty and full of so much hearty flavor. Inspired by a recipe from Ian Knauer, B has modified the ingredients – and the cooking process – to make it even better (in his humble opinion). The rub coats the meat for hours and infuses all that rosemary, brown sugar, garlic, and cayenne right into its every fiber.
I have to say that this method of cooking ribs makes them perfect for summer entertaining. You can even bake them the day prior, and store them in the fridge until you are ready to grill them. Just remember to pull them out of the refrigerator so they can come up to room temperature before you finish them on the grill.♨️
The method B uses for cooking the ribs is “low and slow.” This allows them to retain their nutrients and hearty flavor. It’s all very technical and there is an equation (AKA process) for it all, which is probably the reason B is so proficient at it.
Cooking each rack of ribs in its own sealed foil “boat” will ensure that they stay incredibly tender and juicy.
The article “Slow Goes It” published by the Washington Post explains the science behind all this magic:
“…the significant action occurs when the meat’s internal temperature is between 100 and 140 degrees.
“At approximately 100 degrees, the strands of proteins that make up the muscle and connective tissues begin to cook but also unwind,” he says. “The water and juices are released at around 120 degrees, and the collagen in the connective tissue in meat begins to melt and gelatinize at around 140 degrees. By using your oven to create a beneficial combination of low temperature and time you can achieve excellent results.”
It makes perfect sense – right?
After the ribs have cooked for several hours in the oven you can make the balsamic reduction on the stove. The only thing better than aged balsamic vinegar is reduced aged balsamic vinegar. It just doesn’t get much sweeter than this – literally.
You actually cook down the juices from the meat, plus a little balsamic vinegar, brown sugar & spices to create your basting sauce for grilling. You want to reduce it to the perfect consistency: thick enough to stick to the ribs, but loose enough spread over them easily.
Then you’re in the home stretch: heat up that grill and get to basting! Cover the meat side first, before you even take them out to your grill.
Start grilling them with the rib bone side down, then flip and bast the other side. 5 minutes later you will be enjoying these sticky, hearty, spicy and sweet, slow-cooked, fork-tender, award winning ribs.
Trust me, one bite of these Balsamic Baby Back Ribs and all of your dinner guests will be asking for to-go boxes and singing your praises for weeks to come!
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Want to turn these ribs into a complete meal? Try these ideas to go along with them!
Strawberry Peach Rose Sangria:
Summer Blueberry Mascarpone Tart:
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