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1
Add the rosemary, 2 tablespoons of the brown sugar, 2 tablespoons balsamic vinegar & the cayenne to a small mixing bowl.
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2
Mince the garlic, add 1 teaspoon of salt to it & mash with the side of a chef knife.
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3
Add it to the marinade, along with 1/2 tablespoon of kosher salt & 1/2 teaspoon pepper & mix all the ingredients together.
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4
Rub evenly over the ribs & transfer to a storage container.
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5
Marinate, chilled, for 8-24 hours.
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6
Preheat the oven to 425 degrees.
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7
Arrange the ribs in a large roasting pan & pour 1/2 cup water into the bottom.
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8
Cover tightly with foil & roast the ribs until the meat is very tender, about 1 3/4 hours.
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9
Remove from the oven & transfer the ribs to a platter.
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10
Add 1 cup of water to the pan & using a wooden spoon, scrape up all the brown bits.
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11
Strain the liquid into a measuring cup, or gravy separator & skim off the fat.
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12
Transfer to a skillet & add 1/2 cup balsamic vinegar & 1/4 cup brown sugar.
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13
Bring the mixture to a boil & simmer gently until reduced to about 1 cup, about 15 minutes.
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14
Heat the grill.
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15
Brush some glaze over both sides of the ribs & grill the ribs, turning occasionally, until the ribs are hot & grill marks appear, about 6 minutes.
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16
Brush the ribs with some more glaze & serve.
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17
{Adapted from Gourmet magazine, July 2009}
