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Sweet-and-Sour Balsamic-Glazed Spareribs

4.3

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Sweet-and-Sour Balsamic-Glazed SpareribsJohnny Miller

I love a recipe like this, in which one familiar item (balsamic vinegar) combines with something else very familiar (in this case, the elements of a homemade barbecue sauce) to form something entirely new. The end result, which gets slathered all over spareribs that have been slow-roasted in the oven and baked at a high temperature until the two entities combine, makes for a sticky, tangy, unforgettable take on good old-fashioned ribs. If you're feeding a crowd, the oven is your best bet for that final step; if you have the time, though, try broiling the ribs with the glaze on top. The rib and the glaze fuse together and, if you take it far enough (just before it turns black), you get a crispy, sweet, and succulent rib that'll be your new standard from now on.

Cooks' Note
  • The recipe for the glaze makes enough for up to four racks, so if you have a hungry crew, double the meat.
  • Keep an eye on the sauce; it has a tendency to bubble up.

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