Sticky Balsamic Ribs

PreparationMarinate and roast ribs: Mince and mash garlic to a paste with 1 teaspoon salt. Stir together with rosemary, brown sugar, vinegar, cayenne, 1 tablespoon salt, and 1 teaspoon pepper. Rub evenly all over ribs and transfer to roasting pans. Marinate, chilled, 8 to 24 hours. Preheat oven to 425°F with racks in upper and lower thirds. Pour 1/2 cup water into each roasting pan 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 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. Skim off and discard fat, then transfer liquid to a 10-inch skillet. Add vinegar and brown sugar and bring to a boil, stirring occasionally. Boil until reduced to about 1 cup, about 15 minutes. Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas); see Grilling Procedure . Brush some of glaze onto both sides of racks of ribs. Grill, turning occasionally, until ribs are hot and grill marks appear, about 6 minutes. Brush ribs with more glaze and serve remaining glaze on the side. What to drink: Artezin Mendocino Zinfandel '07 or Château de Chamirey Mercurey Rouge '07 Cooks' notes:•If you can only get larger ribs (4 racks), you will need more glaze; use 12 large garlic cloves, 3 tablespoons finely chopped rosemary, 3 tablespoons packed dark brown sugar, 3 tablespoons balsamic vinegar, 1 1/2 teaspoons cayenne, 1 1/2 tablespoons salt, and 1 1/2 teaspoons pepper. •Ribs can be roasted and glaze can be made 1 day ahead and chilled separately (covered once cool). Bring to room temperature, about 30 minutes, before glazing and grilling. •Ribs can be broiled 3 to 4 inches from heat (instead of grilled) about 8 minutes.

PreparationMarinate and roast ribs: Mince and mash garlic to a paste with 1 teaspoon salt. Stir together with rosemary, brown sugar, vinegar, cayenne, 1 tablespoon salt, and 1 teaspoon pepper. Rub evenly all over ribs and transfer to roasting pans. Marinate, chilled, 8 to 24 hours. Preheat oven to 425°F with racks in upper and lower thirds. Pour 1/2 cup water into each roasting pan 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 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. Skim off and discard fat, then transfer liquid to a 10-inch skillet. Add vinegar and brown sugar and bring to a boil, stirring occasionally. Boil until reduced to about 1 cup, about 15 minutes. Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas); see Grilling Procedure . Brush some of glaze onto both sides of racks of ribs. Grill, turning occasionally, until ribs are hot and grill marks appear, about 6 minutes. Brush ribs with more glaze and serve remaining glaze on the side. What to drink: Artezin Mendocino Zinfandel '07 or Château de Chamirey Mercurey Rouge '07 Cooks' notes:•If you can only get larger ribs (4 racks), you will need more glaze; use 12 large garlic cloves, 3 tablespoons finely chopped rosemary, 3 tablespoons packed dark brown sugar, 3 tablespoons balsamic vinegar, 1 1/2 teaspoons cayenne, 1 1/2 tablespoons salt, and 1 1/2 teaspoons pepper. •Ribs can be roasted and glaze can be made 1 day ahead and chilled separately (covered once cool). Bring to room temperature, about 30 minutes, before glazing and grilling. •Ribs can be broiled 3 to 4 inches from heat (instead of grilled) about 8 minutes.