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!!!!
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