Sticky Balsamic Ribs

Add the rosemary, 2 tablespoons of the brown sugar, 2 tablespoons balsamic vinegar & the cayenne to a small mixing bowl. Mince the garlic, add 1 teaspoon of salt to it & mash with the side of a chef knife. Add it to the marinade, along with 1/2 tablespoon of kosher salt & 1/2 teaspoon pepper & mix all the ingredients together.
Rub evenly over the ribs & transfer to a storage container. Marinate, chilled, for 8-24 hours.

Preheat the oven to 425 degrees. Arrange the ribs in a large roasting pan & pour 1/2 cup water into the bottom. Cover tightly with foil & roast the ribs until the meat is very tender, about 1 3/4 hours. Remove from the oven & transfer the ribs to a platter.

Add 1 cup of water to the pan & using a wooden spoon, scrape up all the brown bits. Strain the liquid into a measuring cup, or gravy separator & skim off the fat. Transfer to a skillet & add 1/2 cup balsamic vinegar & 1/4 cup brown sugar. Bring the mixture to a boil & simmer gently until reduced to about 1 cup, about 15 minutes.

Heat the grill. Brush some glaze over both sides of the ribs & grill the ribs, turning occasionally, until the ribs are hot & grill marks appear, about 6 minutes. Brush the ribs with some more glaze & serve.

{Adapted from Gourmet magazine, July 2009}