Sweet-And-Sour Balsamic-Glazed Spareribs Recipe

Name: Sweet-And-Sour Balsamic-Glazed Spareribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 racks spareribs; Kosher salt; 4 to 6 sprigs of fresh thyme; 2 1/2 cups balsamic vinegar (don't waste your best balsamic here); 1/2 cup honey; 2 cups ketchup; 1 can beer (preferably dry); 1 tablespoon minced garlic; 1 red onion, diced; 1/2 cup dark brown sugar; 1 tablespoon molasses; 1/4 cup grainy mustard; 1 or 2 teaspoons Tabasco (depending on how spicy you like it); 1 tablespoon Worcestershire sauce; 1/2 cup water

Servings: persons

2 racks spareribs
Kosher salt
4 to 6 sprigs of fresh thyme
2 1/2 cups balsamic vinegar (don't waste your best balsamic here)
1/2 cup honey
2 cups ketchup
1 can beer (preferably dry)
1 tablespoon minced garlic
1 red onion, diced
1/2 cup dark brown sugar
1 tablespoon molasses
1/4 cup grainy mustard
1 or 2 teaspoons Tabasco (depending on how spicy you like it)
1 tablespoon Worcestershire sauce
1/2 cup water

1
Preheat the oven to 250u00b0F and place each rack of ribs on a square of aluminum foil. Sprinkle the ribs generously with salt, add a few sprigs of thyme to each, and then wrap well. Place the rib packets on a cookie sheet and bake for 3 to 4 hours, until the ribs are extremely tender. Allow the ribs to cool slightly in their packets before opening.
2
To make the glaze, combine all of the ingredients in a large pot on medium-low heat. Allow to simmer, stirring every so often, for a few hours, until the sauce is nice and thick. Set aside.
3
To bring the ribs and glaze together, do the following. Turn on the broiler (if you don't have a broiler, get the oven up to 450u00b0F). Cut the rib racks into individual ribs, place them on a foil-lined cookie sheet or broiler tray, and brush them aggressively with the glaze. Pop them under the broiler and watch them carefully: all that sugar makes them burn very easily! You want the glaze to fuse with the ribs; it takes 3 to 4 minutes. If you're cooking the ribs in the oven, do so just until the glaze begins to bubble, 4 to 5 minutes. Serve the ribs hot with lots of napkins-trust me, you'll need them.

473

kcal

Calories

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 racks spareribs, Kosher salt, 4 to 6 sprigs of fresh thyme, 2 1/2 cups balsamic vinegar (don't waste your best balsamic here), and more.

Yes, Sweet-And-Sour Balsamic-Glazed Spareribs falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sweet-And-Sour Balsamic-Glazed Spareribs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions