¼ cup plus 1 tablespoon packed dark brown sugar, divided
½ cup plus 1 tablespoon balsamic vinegar, divided
½ teaspoon cayenne pepper
½ teaspoon ground black pepper
4 pounds baby back pork ribs
½ cup water plus 1 cup hot water
Instructions
Mince and mash garlic to a paste with 1 teaspoon salt. Stir together with rosemary, 1 tablespoon brown sugar, 1 tablespoon vinegar, cayenne, remaining teaspoon salt, and pepper. Rub evenly all over ribs and transfer to roasting pan, meaty side up. Marinate, chilled, 8 to 24 hours. Alternately, marinate in a zippered bag or bowl covered with plastic wrap.
Preheat oven to 425°F.
Pour ½ cup water into roasting pan and tightly cover pan with foil. Roast ribs until meat is very tender, about 1¾ hours. Remove pan from oven and transfer ribs to a platter.
Add 1 cup hot water to the roasting pan and scrape up brown bits. Skim off and discard fat, then transfer liquid to a 10-inch skillet. Add remaining ½ cup vinegar and ¼ cup brown sugar and bring to a boil, stirring occasionally. Boil until thick and syrupy and reduced to about 1 cup, about 15 minutes.
Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).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. Alternatively, the rbs can be broiled 3 to 4 inches from heat for about 8 minutes.
Brush ribs with more glaze and serve remaining glaze on the side.
Recipe by Allons-Eat! at https://www.allonseat.com/balsamic-glazed-ribs/