Here are the details:
No need for the elaborate cooking methods in the article recipe, just rub the ribs with salt and pepper and roast them at 350 for about 1 hour and a half, turning every 30 minutes. The meet is tender and pulling away from the bone when they’re done.
In the meantime make THE SAUCE. Slather it on the cooked ribs and pop them back in the oven for 10 minutes more. Serve with the extra sauce and plenty of napkins unless you prefer finger licking :) Goes great with some mashed Bradley Farm potatoes!
Balsamic Glazed BBQ Sauce:
1 cup balsamic vinegar, or to taste
1 cup ketchup (didn’t have any so I used some tomato paste and added a little extra h20)
6 oz. your favorite beer
1/4 cup honey
3 tablespoons grainy mustard
1 tablespoon molasses
1 1/2 teaspoons Worcestershire sauce
1 teaspoon Tabasco sauce, or to taste
1/4 cup dark brown sugar, or to taste
1/2 red onion, diced
1 large clove garlic, minced
Place the balsamic vinegar in a large nonreactive saucepan. Bring to a boil over medium heat and cook until reduced by a third. Add the remaining barbecue sauce ingredients with 1/4 cup water, bring back to a boil, then reduce the heat to low and simmer until thick, 30 to 40 minutes. If the sauce starts to thicken too much, add a little water. The sauce should be highly seasoned; adjust to taste by adding vinegar, brown sugar or salt.