Slide Menu Navigation Slide Menu Navigation
Edit My Cart
Checkout
Estimated Total
Please login to see your cart.
  
Save-On-Foods
Edit My Cart
Checkout
Estimated Total
Please login to see your cart.
?
Change Order Expires
:
 
:
 

Select your Save-On-Foods store

Balsamic Glazed BBQ Ribs

Ingredients

  • 2 racks baby back ribs
  • The Rub
  • 2 tbsp (30 mL) dark brown sugar
  • 2 tbsp (30 mL) kosher salt
  • 1 tbsp (15 mL) sugar
  • 1 tbsp (15 mL) paprika
  • 1/2 tsp (3 mL) ground black pepper
  • 1/2 tsp (3 mL) ground mustard
  • 1/2 tsp (3 mL) garlic powder
  • 1/4 tsp (2 mL) cayenne pepper
  • Balsamic BBQ Sauce
  • 1 cup (250 mL) balsamic vinegar
  • 1 tsp (5 mL) garlic powder
  • 1/2 cup (125 mL) ketchup
  • 1/4 cup (60 mL) honey
  • 2 tbsp (30 mL) dark brown sugar
  • 2 tbsp (30 mL) Dijon mustard
  • 1 tbsp (15 mL) molasses
  • 1 tbsp (15 mL) Worcestershire sauce
  • 1/2 tsp (3 mL) black pepper
  • kosher salt, to taste

Directions

To make the rub
1. Mix together brown sugar, salt, sugar, paprika, black pepper, ground mustard, garlic powder and cayenne pepper in a small bowl. Rub the ribs with spice mix.

2. Remove membrane from back of each rack of ribs and trim meat of excess fat. Season ribs liberally with rub all over.

3. Heat your grill to 275°F, turn off one side and place the ribs on unheated side of the grill, meat side up. Cook until the ribs have a slight bend when lifted from one end, 3-4 hours. Meanwhile make your BBQ sauce.

4. In the last 1/2 hour of cooking, baste top of each rack with balsamic barbecue sauce and continue cooking to caramelize sauce. Remove from grill, slice, and serve with remaining balsamic barbecue sauce.

To make the Balsamic BBQ Sauce
1. Bring balsamic vinegar to a boil in a small saucepan over medium-high heat. Reduce heat to low and simmer until vinegar is reduced to 1/3 cup, about 30 minutes. Remove from heat.

2. Stir in the ketchup, honey, brown sugar, mustard, molasses, Worcestershire, garlic and pepper. Bring to a boil, then reduce to a simmer and let cook until slightly thickened, about 15 minutes, stirring occasionally. Remove from heat.

3. For smoother sauce, puree with an immersion blender, or in the jar of a regular blender, until smooth. Let cool to room temperature, then transfer to an airtight container and store in refrigerator for up to a month.

Tip: Cook your ribs off the heat. Two zone coking. Turn on one side of the BBQ and cook on the other to ensure you’re caramelizing those sugars.

Back to Fresh Solutions

Related Recipes

Balsamic Glazed BBQ Ribs

Ingredients

  • 2 racks baby back ribs
  • The Rub
  • 2 tbsp (30 mL) dark brown sugar
  • 2 tbsp (30 mL) kosher salt
  • 1 tbsp (15 mL) sugar
  • 1 tbsp (15 mL) paprika
  • 1/2 tsp (3 mL) ground black pepper
  • 1/2 tsp (3 mL) ground mustard
  • 1/2 tsp (3 mL) garlic powder
  • 1/4 tsp (2 mL) cayenne pepper
  • Balsamic BBQ Sauce
  • 1 cup (250 mL) balsamic vinegar
  • 1 tsp (5 mL) garlic powder
  • 1/2 cup (125 mL) ketchup
  • 1/4 cup (60 mL) honey
  • 2 tbsp (30 mL) dark brown sugar
  • 2 tbsp (30 mL) Dijon mustard
  • 1 tbsp (15 mL) molasses
  • 1 tbsp (15 mL) Worcestershire sauce
  • 1/2 tsp (3 mL) black pepper
  • kosher salt, to taste

Directions

To make the rub
1. Mix together brown sugar, salt, sugar, paprika, black pepper, ground mustard, garlic powder and cayenne pepper in a small bowl. Rub the ribs with spice mix.

2. Remove membrane from back of each rack of ribs and trim meat of excess fat. Season ribs liberally with rub all over.

3. Heat your grill to 275°F, turn off one side and place the ribs on unheated side of the grill, meat side up. Cook until the ribs have a slight bend when lifted from one end, 3-4 hours. Meanwhile make your BBQ sauce.

4. In the last 1/2 hour of cooking, baste top of each rack with balsamic barbecue sauce and continue cooking to caramelize sauce. Remove from grill, slice, and serve with remaining balsamic barbecue sauce.

To make the Balsamic BBQ Sauce
1. Bring balsamic vinegar to a boil in a small saucepan over medium-high heat. Reduce heat to low and simmer until vinegar is reduced to 1/3 cup, about 30 minutes. Remove from heat.

2. Stir in the ketchup, honey, brown sugar, mustard, molasses, Worcestershire, garlic and pepper. Bring to a boil, then reduce to a simmer and let cook until slightly thickened, about 15 minutes, stirring occasionally. Remove from heat.

3. For smoother sauce, puree with an immersion blender, or in the jar of a regular blender, until smooth. Let cool to room temperature, then transfer to an airtight container and store in refrigerator for up to a month.

Tip: Cook your ribs off the heat. Two zone coking. Turn on one side of the BBQ and cook on the other to ensure you’re caramelizing those sugars.