Search

Wednesday, January 27, 2016

Sticky Balsamic Ribs

Tonight's fare was balsamic glazed pork ribs from July 2009 Gourmet issue.  Not your typical ribs, but a three part process of long marinating period in an interesting rub of garlic, Rosemary (unusual, but awesome), brown sugar, cayenne pepper and Balsamic vinegar....followed by a leisurely roast in the oven until they are fall-off-the-bone tender.....and a final glazing of brown sugar balsamic glaze with a quick finish on the grill.  The rosemary and balsamic vinegar really amped up the flavor.  I would make this again, for sure.  Served with smashed red potatoes and steamed broccoli.....Wednesday night stick to your ribs good!!!!  Bon appetit!!!!



No comments:

Post a Comment