8 large garlic cloves
1 Tbsp Rosemary
2 Tbsp packed dark brown sugar
2 Tbsp Tangerine Balsamic Vinegar
1 tsp Ground Cayenne Pepper
8 lbs baby back pork ribs
1 Cup water
2 Cups hot water
1 Cup Tangerine Balsamic Vinegar
1/2 Cup packed dark brown sugar
You’ll also need:
2 large roasting pans
Marinate and roast ribs:
Mince and mash garlic with 1 tsp salt to make a paste. Stir garlic paste together with rosemary, brown sugar, vinegar, cayenne, 1 Tbsp salt, and 1 tsp pepper. Rub mixture evenly all over ribs, and transfer ribs to two roasting pans. Marinate ribs, chilled, 8 to 24 hours.
Preheat oven to 425°F with racks in upper and lower thirds.
Pour 1/2 cup water into each of the roasting pans, 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 the 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 from the bottom and sides of the pan. Skim off and discard fat, then transfer liquid to a 10-inch skillet. Add tangerine balsamic vinegar and brown sugar, and bring to a boil, stirring occasionally. Boil until reduced to about 1 cup, about 15 minutes.
Prepare your grill for direct-heat cooking over medium-hot charcoal (or, if using a gas grill, the medium heat setting).
Brush some of glaze onto both sides of the racks of ribs. Grill, turning occasionally, until ribs are hot and grill marks appear, about 6 minutes.
Remove ribs from the grill and arrange on a serving platter. Brush ribs with more glaze, and reserve remaining glaze to serve at the table.