Nan claims these are some of the best lip-smacking ribs she has ever made, what do you think? She uses a slow cooker/crock pot, but you can also slow roast them in the oven.
for the ribs
- 5 to 6 lbs ribs (Nan likes baby back or country style, but you can use your favorite instead!)
- 2 tablespoons olive oil
- 2 tablespoons kosher salt
- ¼ cup Italian (flat-leaf) parsley, chopped
- 4 garlic cloves, minced
- 2 tablespoons fresh thyme, chopped
for the sauce
- 1 cup Pastamoré Traditional Barrel-Aged Balsamic Vinegar (Nan also suggests trying this with our Blackberry or Dark Sweet Cherry Balsamic)
- 1 cup ketchup
- 6 ounces beer
- ¼ cup honey
- 3 tablespoons course mustard
- 1 tablespoon molasses
- 1 ½ teaspoons Pastamoré Worcestershire Sauce
- ¼ cup water
- 1 teaspoon Tabasco sauce (or to taste)
- ¼ cup dark brown sugar
- ½ red onion, chopped to a small dice
- 1 large garlic clove, minced
Combine oil, salt, garlic and herbs in a small bowl. Spread evenly over ribs. Place in slow cooker for 4 to 6 hours until tender.
While ribs are cooking prepare sauce. In a large non-reactive sauce pan, bring balsamic vinegar to boil over medium heat. Cook until reduced by about a third. Add remaining ingredients and return to a boil. Reduce heat to low and simmer until thick, 30 to 40 minutes uncovered. The resulting sauce should be highly seasoned, but you can adjust to taste with additional vinegar, brown sugar or salt as desired.
Transfer ribs to baking sheets covered with foil. Slather both sides of ribs with sauce. Broil ribs 2 to 4 minutes per side until sauce sizzles and browns, or alternately you can bake the ribs in the oven for 8 to 12 minutes at 450 degrees, turning once and basting with sauce. Serve with any remaining sauce on the side. Be sure and have plenty of napkins!