2025-08-31 Balsamic-Glazed Oven-Baked Ribs Recipe | Steven Raichlen

Conventional wisdom holds that pork ribs taste best when cooked outdoors on a grill or smoker Conventional wisdom hasn’t experienced the sweet-sour balsamic-glazed St Louis-cut spare ribs at Animal in Los Angeles

Ingredients

For the Ribs

• 2 spare-rib racks, the smallest you can find 5 to 6 pounds total
• 2 tablespoons grapeseed or canola oil
• Kosher salt
• 4 large flat-leaf parsley sprigs
• 4 garlic cloves, peeled and gently crushed
• 4 thyme sprigs

BBQ Sauce

• 1 cup balsamic vinegar, or to taste
• 1 cup ketchup
• 6 ounces (1/2 can) your favorite beer
• 1/4 cup honey
• 3 tablespoons grainy mustard
• 1 tablespoon molasses (or sub brown sugar)
• 1 1/2 teaspoons Worcestershire sauce
• 1 teaspoon Tabasco sauce, or to taste
• 1/4 cup dark brown sugar, or to taste
• 1/2 red onion, diced
• 1 large clove garlic, minced
• Salt

Instructions

• To prepare the ribs, heat the oven to 350 degrees. If the butcher has not removed the membrane on the back of each rack, gently pry it up by sliding a sharp implement (like the tip of an instant-read thermometer) under it, then lifting gently. Grab the membrane with a paper towel and peel it off.
• Spread a 24-inch sheet of heavy-duty aluminum foil, shiny side up, on a work surface. Place one rack on top, rub it all over with oil, and generously season both sides with salt. Place 2 parsley sprigs and 2 garlic cloves under the concave side of the rack and 2 thyme sprigs on top. Wrap the ribs in the foil, pleating the edges to seal well. Repeat with the second rack. Place the rib packets in a large roasting pan.
• Roast the ribs for 30 minutes, then reduce the temperature to 250 degrees. Cook 1 1/2 to 2 hours more, until the meat has shrunk back from the ends of the bones by 1/4 to 1/2 inch and the ribs are tender enough to pull apart with your fingers.
• Meanwhile, prepare the barbecue sauce. Place the balsamic vinegar in a large nonreactive saucepan. Bring to a boil over medium heat and cook until reduced by a third. Add the remaining barbecue sauce ingredients with 1/4 cup water, bring back to a boil, then reduce the heat to low and simmer until thick, 30 to 40 minutes. If the sauce starts to thicken too much, add a little water. The sauce should be highly seasoned; adjust to taste by adding vinegar, brown sugar or salt.
• Remove the ribs from the oven and let cool briefly, then open the foil, being careful of the escaping steam. Transfer the ribs to a baking sheet. Turn on the broiler or raise the oven to 450 degrees.
• Slather the ribs on both sides with the barbecue sauce. Broil the ribs until the sauce sizzles and browns, 2 to 4 minutes on each side. Alternatively, bake in the oven 8 to 12 minutes. Baste with the barbecue sauce and serve at once with any remaining sauce on the side.