Text 26715, 83 rader
Skriven 2015-05-04 20:07:00 av DAVE DRUM (1:123/140)
Ärende: Gourmet 879
===================
 * Originally in: HOME_COOKING

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sticky Balsamic Ribs
 Categories: Pork, Bbq, Sauces, Herbs
      Yield: 8 servings
 
MMMMM----------------------------RIBS---------------------------------
      8 lg Garlic cloves
      2 tb Fine chopped rosemary
      2 tb Packed dark brown sugar
      2 tb Balsamic vinegar
      1 ts Cayenne
      8 lb Baby back pork ribs *
      1 c  Water

MMMMM---------------------------GLAZE--------------------------------
      2 c  Hot water
      1 c  Balsamic vinegar
    1/2 c  Packed dark brown sugar
 
  Equipment: 2 large roasting pans
  
  MARINATE AND ROAST RIBS: Mince and mash garlic to a paste
  with 1 teaspoon salt. Stir together with rosemary, brown
  sugar, vinegar, cayenne, 1 tablespoon salt, and 1 teaspoon
  pepper. Rub evenly all over ribs and transfer to roasting
  pans. Marinate, chilled, 8 to 24 hours.
  
  Preheat oven to 425øF/218øC with racks in upper and lower
  thirds.
  
  Pour 1/2 cup water into each roasting pan and tightly cover
  pans with foil. Roast ribs, switching position of pans
  halfway through, until meat is very tender, about 1 3/4
  hours. Remove pans from oven and transfer ribs to a platter.
  
  MAKE GLAZE AND GRILL RIBS: Add 1 cup hot water to each
  roasting pan and scrape up brown bits. Skim off and discard
  fat, then transfer liquid to a 10-inch skillet. Add vinegar
  and brown sugar and bring to a boil, stirring occasionally.
  Boil until reduced to about 1 cup, about 15 minutes.
  
  Prepare grill for direct-heat cooking over medium-hot
  charcoal (medium heat for gas).
  
  Brush some of glaze onto both sides of racks of ribs. Grill,
  turning occasionally, until ribs are hot and grill marks
  appear, about 6 minutes.
  
  Brush ribs with more glaze and serve remaining glaze on the
  side.
  
  COOKS' NOTES: If you can only get larger ribs (4 racks), you
  will need more glaze; use 12 large garlic cloves, 3
  tablespoons finely chopped rosemary, 3 tablespoons packed
  dark brown sugar, 3 tablespoons balsamic vinegar, 1 1/2
  teaspoons cayenne, 1 1/2 tablespoons salt, and 1 1/2
  teaspoons pepper.
  
  Ribs can be roasted and glaze can be made 1 day ahead and
  chilled separately (covered once cool). Bring to room
  temperature, about 30 minutes, before glazing and grilling.
  
  Ribs can be broiled 3" to 4" from heat (instead of grilled)
  about 8 minutes.
  
  by Ian Knauer
  
  Gourmet | July 2009
  
  Yield: Makes 8 servings
  
  MM Format by Dave Drum - 26 July 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

... A boiled egg in the morning is hard to beat.
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