Ian Knauer's Sticky Balsamic Ribs

Author Notes: Ribs that ditch the low-and-slow doctrine and make you popular anyway, first published in July 2009 in Gourmet Magazine. Knauer's bake-then-grill tactic isn't new for home-cooked ribs -- but we're usually told to keep it low and slow. Instead, Knauer goes for fast and reckless. But the ribs are well-marinated and steamed, so they come out inexplicably tender, yet sturdy enough to hold up to flipping on the grill. 

Notes: 
- This recipe halves well. You'll only need one roasting pan, placed on the middle rack of your oven. 
- If you can only get larger ribs (4 racks), you will need more glaze; use 12 large garlic cloves, 3 tablespoons finely chopped rosemary, 3 tablespoons packed dark brown sugar, 3 tablespoons balsamic vinegar, 1 1/2 teaspoons cayenne, 1 1/2 tablespoons salt, and 1 1/2 teaspoons pepper. 
- Ribs can be roasted and glaze can be made 1 day ahead and chilled separately (covered once cool). Bring to room temperature, about 30 minutes, before glazing and grilling. 
- Ribs can be broiled 3 to 4 inches from heat (instead of grilled) about 8 minutes. (less) —Genius Recipes

Serves: 8

For the ribs

• 8 large garlic cloves
• 1 tablespoon + 1 teaspoon kosher salt (divided)
• 2 tablespoons finely chopped rosemary
• 2 tablespoons packed dark brown sugar
• 2 tablespoons balsamic vinegar
• 1 teaspoon cayenne
• 1 teaspoon freshly ground black pepper
• 8 pounds baby back pork ribs
• 1 cup water

For the glaze

• 2 cups hot water
• 1 cup balsamic vinegar
• 1/2 cup packed dark brown sugar

1. Mince and mash garlic to a paste with 1 teaspoon salt. Stir together with rosemary, brown sugar, vinegar, cayenne, remaining tablespoon salt, and pepper. Rub evenly all over ribs and transfer to roasting pans, meaty side up. Marinate, chilled, 8 to 24 hours. Alternately, marinate in a zippered bag or bowl covered with plastic wrap.
2. Preheat oven to 425°F with racks in upper and lower thirds.
3. Pour 1/2 cup water into each roasting pan and tightly cover pans with foil. Roast ribs, switching position of pans halfway through, until meat is very tender, about 1 3/4 hours. Remove pans from oven and transfer ribs to a platter.
4. Add 1 cup hot water to each roasting pan and scrape up brown bits. Skim off and discard fat, then transfer liquid to a 10-inch skillet. Add vinegar and brown sugar and bring to a boil, stirring occasionally. Boil until thick and syrupy and reduced to about 1 cup, about 15 minutes.
5. Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).
6. 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.
7. Brush ribs with more glaze and serve remaining glaze on the side.