Paired with fresh corn and tomato salad, sticky ribs make for a super-easy yet tantalizing backyard meal.
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.
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.
Lucy Waverman