Balsamic Glazed Baby Back Ribs
Prep time
Cook time
Total time
Serves: 4-5
  • 3-4 racks baby back ribs
  • 10 cloves garlic, minced
  • 1 shallot, minced
  • 3 tablespoons thyme or rosemary, minced
  • 2 tablespoons brown sugar
  • 2 tablespoons balsamic vinegar
  • ½ teaspoon Chinese Five Spice
  • ½ teaspoon Kosher salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon cayenne pepper
  • ¼ teaspoon ground ginger
  • ¼ teaspoon dry mustard
  • ½ cup chicken or beef stock
  • 1 cup chicken or beef stock
  • ½ cup balsamic vinegar
  • ⅓ cup brown sugar
  1. Mince your garlic well and place it in a medium bowl along with the minced shallot. Add in the thyme or rosemary, 2 tablespoons of brown sugar, 2 tablespoons balsamic vinegar, salt, pepper, cayenne pepper, Chinese Five Spice, mustard, and ginger in a small bowl and whisk to combine. Rub the marinade over the ribs and place in the fridge for at least 6 hours, or as long as 24 hours.
  2. Pre-heat your oven to 250 degrees F. Place the ribs in a pan (I used a 9x9 dish). Pour ½ cup of stock into the bottom of the pan, cover, and roast for about 3.5-4 hours, until cooked through. Remove the ribs from the pan, place on another oven-safe plate, and cover tightly with aluminum foil to keep warm.
  3. Add 1 cup of stock to your used pan and scrape up any browned bits. Skim any fat from the top of the juices and pour into a sauce pot. Add ½ cup of balsamic vinegar and ⅓ cup of brown sugar. Bring the juices to a boil, then reduce the heat slightly and cook, stirring frequently, until reduced by about half. This should take about 10-15 minutes.
  4. Turn your oven up to its highest setting, or turn on the broiler. Brush the ribs with the reduced sauce and broil for 2-3 minutes, until just slightly charred. Brush with a bit more glaze and serve alongside some some crusty bread and vegetables.
Recipe by The Crepes of Wrath at