Summer goes hand in hand with grilling out in the backyard surrounded by family and friends. Boy, do we have a great recipe for you to try this summer: balsamic glazed barbecue ribs.
It might seem a bit uncommon to use a tangy or as some describe it tart sauce ingredient like balsamic vinegar, however this little addition really helps the flavor pop on these BBQ ribs.
Not all balsamic vinegar is created [or loved] in the same way. Some balsamic is a reconstituted mixture of vinegar and grape musk, others are aged for many years. The balsamic vinegar we recommend for this recipe is quite special. First, the vinegar starts it’s flavor in Modena, Italy. If you don’t know much about balsamic vinegars, this is where all the best ones originate from.
After it takes a voyage across the Atlantic Ocean and makes its way to America, the balsamic is then placed in old bourbon barrels to age for over a year. What happens during this process is the vinegar almost becomes syrup like in consistency and the flavor deepens in complexity to incorporate notes of the previous bourbon spirit with a delightful sweetness that cuts any tart taste. The end result of aging balsamic vinegar in bourbon barrels is really a flavorful glaze.
This glazed rib recipe is created to be prepared using a grill or smoker however if the weather just isn’t cooperating for you or you don’t have a BBQ grill, these ribs can be prepared in the oven at the same temperature.
Balsamic Glazed Barbecue Ribs
Sweet & sticky ribs glazed with tangy balsamic vinegar.
- 3 lb Baby Back Ribs
- 4 tbsp Chipotle Pepper Sauce (divided)
- 1 tbsp Chipotle Chili Pepper
- 1 tbsp Garlic (minced)
- 1/2 tsp Onion Powder
- 1/4 Paprika
- 1/4 tsp Cumin
- Salt & Pepper (to taste)
- 3/4 c Ketchup
- 2 tbsp Bourbon Barrel Aged Balsamic Vinegar
Bourbon Barrel Aged Balsamic Vinegar
Balsamic vinegar of Modena Italy aged in small batch bourbon barrels for up to 18 months!
Preheat grill to 350F. Combine all dry seasonings (garlic, onion, paprika, cumin, salt, and pepper) in a small dish.
Place ribs on foil and brush with 2 tablespoons of pepper sauce. Sprinkle both sides of ribs with seasoning mixture.
Fold foil to enclose ribs. Place foil pack on grill over indirect heat. Cook with lid closed for 2 hours turning half way through.
While ribs are cooking, in a small dish, combine ketchup, vinegar, and 2 tablespoons of pepper sauce.
After 2 hours of cooking, remove ribs from foil pack and brush with sauce.
Return ribs directly to grill grates and grill 3-4 minutes on each side or until sauce has caramelized.
Serve as a full rack or cut into individual ribs with any additional sauce.
When removing ribs from grill at 2 hour mark, check to make sure rib meat has pulled back 1/4″-1/2″ from rib bone. If the meat hasn’t pulled back enough, continue cooking in 15 minute increments until fully done.
Pork ribs are preferred for this recipe.
If you want to speed your prep time up, use McCormick Grill Mates Chipotle & Roasted Garlic seasoning instead of making your own dry rub.
Tell us in the comments below: Are you a dry rub or sticky sauce fan?
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