Sweet Sticky Pork Ribs

Ingredients:

Ribs

• 1.3 kg pork ribs
• 4 cloves garlic, crushed
• 1 tbsp chopped fresh rosemary
• 1 tablespoon firmly packed dark brown sugar
• 1 tbsp balsamic vinegar
• 1.5 tsp salt
• 0.5 tsp cayenne pepper

Barbecue sauce

• 1 cup balsamic vinegar
• 1 cup ketchup
• 0.5 cup apple cider vinegar
• 1/4 cup honey
• 2 tbsp. grainy mustard
• 1 tbsp cane molasses
• 2 tsp Worcestershire sauce
• 1.5 tsp hot sauce
• 1/4 teaspoon salt

Preparation:

1. Ribs:
   
   Place the ribs in a baking dish, cutting them in half if necessary to fit them. In a small bowl, combine the garlic, rosemary, brown sugar, balsamic vinegar, salt, and cayenne pepper and rub the ribs evenly with the spice mixture. Marinate in the refrigerator for at least 1 hour and up to 4 hours.
2. Position a rack in the center of the oven and preheat the oven to 220°C (425°F). Pour 1/2 cup of water into the ribs' roasting pan and cover tightly with foil. Bake the ribs until very tender and easily falling off the bone, about 1.5 hours. While the ribs are roasting, prepare the barbecue sauce.
3. Sauce:
   
   Pour the balsamic vinegar into a medium saucepan and heat over medium-high heat. Bring to a boil, then reduce the heat to medium and simmer until the vinegar has reduced by a third, about 8 minutes.
4. Stir in the ketchup, apple cider vinegar, honey, mustard, molasses, Worcestershire sauce, hot sauce, and salt. Bring the sauce back to a boil, then reduce the heat and simmer, stirring occasionally, until thickened, 15-20 minutes. Remove from the heat and let cool to room temperature.
5. Remove the ribs from the oven and transfer them to two foil-lined baking sheets. Increase the oven temperature to 450°F (230°C). Generously brush the ribs on both sides with barbecue sauce and bake, uncovered, for 10 minutes, until the sauce begins to sizzle. Let the ribs rest for 10 minutes and then carve.