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Author: Spare Ribs | Date: September 9, 2009 | Please Comment!

Balsamic Pork Ribs
Recipe courtesy Scott Conant, as seen on ABC News


  • Pork Ribs
  • 2 racks pork spare ribs, about 2 pounds per rack
  • 1/2 bunch rosemary, stems removed
  • 1 tbsp red chili flake
  • 10 garlic cloves, peeled and sliced thin
  • 1 cup extra virgin olive oil
  • 2 cups balsamic glaze (recipe follows)
  • 1 cup spicy tomato chutney

Balsamic Glaze

  • 2 cups balsamic vinegar
  • 1 oz. double smoked bacon slab
  • 4 shallots, sliced thin
  • 1/2 onion, rough chopped
  • 1/4 tsp red chili flake
  • 1 bunch fresh thyme
  • 3 14 oz. cans chicken stock, low sodium
  • 1 tbsp corn starch

Cooking Directions

For Pork Ribs:

Trim pork spare ribs of any extra fat and the flaps (or have your butcher do it).

Combine the rosemary, red chili flakes, garlic, and extra virgin olive oil. Rub the ribs with this mixture.

Wrap the spare ribs racks individually in aluminum foil and cook on the grill away from the direct heat for 2 hours.

The ribs should be tender but not falling off the bone.

Remove as much of the rosemary and garlic as possible off the spare ribs.

Brush the ribs with the balsamic glaze (see below) and return to the grill away from the heat. Cook for an additional minute per side.

Serve with spicy tomato chutney (click here for recipe).

For Balsamic Glaze:

Combine all the ingredients except the chicken stock and cornstarch in a stock pot. Bring to a boil and then reduce to a simmer. Reduce by half.

Add chicken stock and continue to reduce by an additional 1/4.

Combine the corn starch with a little cold water and add to the sauce. Bring to a boil and immediately remove from the heat.

Strain through a fine-mesh strainer and cool immediately.

Video of Rib Recipe Preparation and Execution


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