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Paired with fresh corn and tomato salad, sticky ribs make for a super-easy yet tantalizing backyard meal. (Fred Lum/The Globe and Mail)
Paired with fresh corn and tomato salad, sticky ribs make for a super-easy yet tantalizing backyard meal. (Fred Lum/The Globe and Mail)

Sticky ribs with honey-balsamic glaze Add to ...

When I lived in Boston, I discovered that the Fourth of July was the second-biggest holiday meal in the U.S. after Thanksgiving and ribs are one of the popular items to serve.

My favourite take on them is sticky ribs - just include a few great salads and the work is done.

Marinate the ribs first, then cook with water in the oven until tender. Glaze when ready and finish on the grill.

Follow on Twitter: @lucywaverman

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  • Servings: 6

Ingredients

4 racks baby back ribs

Marinade

6 cloves garlic, crushed

¼ cup Dijon mustard

3 tablespoons soy sauce

¼ cup balsamic vinegar

2 tablespoons brown sugar

1 teaspoon chili flakes

¼ cup olive oil

1 cup water

Honey-balsamic glaze

¼ cup balsamic vinegar

2 tablespoons honey

1 tablespoon soy sauce

Method

Place ribs in 2 large plastic bags or dishes. Combine garlic, mustard, soy sauce, vinegar, brown sugar, chili flakes and oil in a bowl. Divide in half and pour over ribs. Marinate for 8 hours or overnight. Preheat oven to 325F. Transfer ribs to roasting pan. Add ½ cup water to each pan and cover tightly with foil. Roast for 1½ hours or until ribs are fork tender.

Pour cooking liquid into a pot along with balsamic vinegar, honey and soy sauce. Place over high heat. Bring to a boil. Cook for 7 minutes or until mixture coats the back of a spoon. Cool. Brush sauce over ribs.

Preheat grill to medium. Turn off one element and grill ribs over indirect heat for 10 minutes a side or until sticky. Serve with remaining glaze.

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