Balsamic-Glazed Oven-Baked Ribs Recipe (2024)

I've used this recipe over a dozen times and there has not been a single rib left over. Sometimes, rather than using the broiler, I finish the ribs over direct heat on a hot grill, that appears to give excellent results as well.

It partly depends on how you like your ribs. Some people like them firm, others, like me, prefer just starting to fall off the bone. For that level of doneness a thick rack (think Costco) needs four hours at about 250d. When I studied barbecue under famed pit boss Mike Mills, he showed me a simple trick to tell if they are done. Take your tongs and pick the rack up by one end. If it bends over so the other end is pointing straight down, they are done. If they fall apart, they are overdone.

Followed the recipe word for word and they turned out incredible. My family said they are the best ribs they have ever had.

excellent.to impart a smoke flavour substitute 8oz fresh ccup french roast coffee.in place of beer/water.

I love the idea for this method, but, unless there is a transparent foil I haven't heard of (that would be an intriguing invention), how do you test for doneness without opening the packs and letting steam escape before Step 5? Or, does it matter if you only have to check once? If done for a party, not just 4 servings, is it better to cut the ribs apart before cooking, before slathering, or after slathering? Thanks!

Have made these ribs a number of times now and everyone loves them. Do exactly as the recipe states and you can't go wrong.

The sauce is easy to make and came together quickly... i'd urge you to try it.

Use a spoon to slip under the end. Then take a paper towel to grab and pull it off.

Oh boy, were these ribs ever delicious! The meat was so tender it fell off the bones. I baked them early so I wouldn't have so much oven heat in the hot afternoon & cooked them for 1 1/2 hours, then turned off the heat & left them in the oven another hour or so, & kept them wrapped even after taking them out. So, yeah, they were well cooked, & I like 'em like that! The sauce was wonderful & rich. While those ribs are still on sale, I'm going for more so I can do it all over again!

This is a superb recipe. We had one 3 1/2 lb rack so I halved the sauce recipe. Cooked rib and sauce a little longer than the recipe calls for. Reheated the leftovers for 20 minutes at 350 (wrapped in foil). Just as good the second time around.

The roasting on low heat didn't work for me. After almost 2 hours, the ribs were still tough. I increased the heat to 325 and that helped, but the ribs didn't become nearly as tender as hoped.

Used this recipe as a guide, but substituted ketchup for simple tomato puree and beer for good quality whisky. Love it.

Made this yesterday with 2 racks of baby back ribs, total weight 3.5 pounds, because that’s what our local butcher had - followed directions exactly, except that I only had 6 oz balsamic vinegar so I topped off with 2 oz apple cider vinegar. It was absolutely delicious. We had a lot of BBQ sauce left (probably because the rib racks were small) but the recipe was perfect and the sauce is yummy!

Instead of finishing in the oven, these delicious ribs can be finished on a grill, at low heat: (1)Cover the grate with foil, perforated with a skewer and sprayed with Pam. (2) Cook the unwrapped ribs at low heat, basting occasionally with extra sauce, until the ribs are hot and the sauce cooked into a thick glaze. Handle with tongs; no need to turn

I love ribs but find they're a lot of work to get just right. This couldn't have been easier. Yummy, tender, easy. A real keeper.

I halved the recipe for just a small party, and it still came out perfectly. I didn't have as much red onion as the recipe called for, so I added some chopped yellow onion to make up the difference. Other than those 2 things, I made it according to the recipe, and it was absolutely marvelous. The meat was so tender it was falling off the bone. And the sauce was just the perfect sweetness. I will definitely make it again.

Used very thick balsamic that I had on hand, and maille grainy mustard. Though absolutely stand alone delicious, second time I melted guava paste that I had into the sauce. Yummy!

I did this exactly as written. The sauce is good and the meat was cooked great BUT it lacked flavor. The recipe as written was not very good flavor wise but would be great with a dry rub.

Just curious, why reduce the vinegar and then add liquid back to it? Does reducing vinegar boil off more than just water?Thanks!

I just made this tonight, and it was absolutely divine! Cooking the balsamic vinegar creates quite an intense eye burning smell in a closed room. Is this actually toxic? But I would do it again because this recipe was so divine.

When you see the name Steven Raichlen, you know it's going to be not just good but an experience. These ribs are a case in point, more to the point, the sauce. Really outstanding sauce, which of course makes the ribs memorable. I did notice long past the suggested 30-40 minutes of simmer time, the sauce was still not thick. Used an immersion blended, which pureed the onion bits and voila, thick sauce. I'm fortunate enough to have a grill, so finished ribs there with sauce. AWESOME!

Not enough stars for this recipe! I left it in the over a little too long but it just made it more tender. Put it on the bbq rather than broiler and voila! Perfect summer supper with corn and salad!

1/2 cup balsamicabout 4 lbs. ribs

A capful of liquid smoke adds nicely to the sauce.

Made these for the first time. They were a huge hit, “ best ribs we ever ate!”Got the ribs at Costco ( 3 to a pack) so made a little extra sauce. My calculations were off so it took longer to thicken up and then thickened up even more off the heat,Definitely will make again and will try finishing on the grill.

This comment only regards the method, as I used my own seasoning. These were incredibly tasty and tender - I was pleasantly surprised that the cooking time was enough and left me with delicious ribs in less than 3 hours. I was even out of tinfoil (unbeknownst to me) so I made pouches of parchment paper. Worked like a charm and can’t wait to make again

Even though I reduced the sugars a lot, it was too sweet.

This is easy and delicious! The sauce is VERY sweet, however, so be sure to taste and adjust. Maybe omit the honey? Brown sugar and molasses seem like plenty of sweetness, and I’d add a little vinegar and heat.

used Stubbs BBQ sauce with added balsamic, fresh garlic and beer, stovetop cooked down a bit. otherwise followed recipe. super.

I just made this with baby backs. Absolutely delicious. Cooked for about 2.5 hours in the oven and finished on foil covered grill for 5 - 10 minutes. Probably should have done 30 minutes less in the oven because some of the ribs were falling off when I turned them on the grill. Minor modifications to the sauce; white instead of red onion, no Tabasco, and combo of balsamic and cider vinegars at about a 2/1 ratio. I made extra sauce which should be great for chicken too. This is a keeper.