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
For the barbecue sauce
- 1 cup balsamic vinegar, or to taste
- 1 cup ketchup
- 6 ounces (1/2 can) your favorite beer
- ¼ cup honey
- 3 tablespoons grainy mustard
- 1 tablespoon molasses
- 1 ½ teaspoons Worcestershire sauce
- 1 teaspoon Tabasco sauce, or to taste
- ¼ cup dark brown sugar, or to taste
- ½ red onion, diced
- 1 large clove garlic, minced
- Salt
- Nutritional Information
Nutritional analysis per serving (4 servings)
2077 calories; 153 grams fat; 47 grams saturated fat; 1 gram trans fat; 54 grams monounsaturated fat; 29 grams polyunsaturated fat; 68 grams carbohydrates; 1 gram dietary fiber; 57 grams sugars; 98 grams protein; 498 milligrams cholesterol; 1808 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
For the ribs
- 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.
2 1/2 hours
Dining and Cooking