Search This Blog

Tuesday, February 15, 2011

Balsamic Boneless Pork Ribs

 I came up with this recipe for my husband's love of Pork Ribs and my love of Essence of Balsamic Vinegar. I have never seen a recipe using essence of balsamic as a barbecue sauce but I just thought it be perfect as a  topping for pork ribs and it was. Believe it or not I learned this oven roasting method of cooking ribs from a sweet older lady at Costco, how I wish I had gotten her name. I was looking at some pork when she kindly pointed these boneless ribs out to me and told me how to roast them this way, my family commented several times at just how moist they were. Of course this method works with any barbecue sauce of your choice, next time I am going to make them with my husband's favorite mustard sauce!
2-3 pounds boneless country-style pork ribs
course kosher salt & fresh ground black pepper
Balsamic Marinade: 1 tablespoon balsamic vinegar whisked in with 3 tablespoons olive oil
Essence of Balsamic Vinegar (This is easier than you think, it only takes about 20 minutes and with very little hands on!!!!)
Trim any excess fat off the ribs but leave some, this allows them to become moist but will be drained off at the end.
Rub salt and pepper all over the ribs and then toss them in the vinegar/oil in a large roasting pan covered with plastic in the fridge over night or for at least 2 hours.
Preheat oven to 250 and allow the ribs to sit at room temp while the oven heats.
Remove the plastic wrap and cover the pan with foil, cook at 250 degrees for 2 hours turning once half way through.
Remove ribs and bring oven temp up to 400.
Meanwhile, drain off all of the marinade and fat, I folded the foil into a large strip and used it as a shield to prevent the ribs from falling out as I titled the pan in the sink. Add just enough Essence of Balsamic to coat all over, you only need about 1/2 -1 teaspoon per rib. I drizzled straight on the ribs directly in the pan and then shook and tossed carefully as it was still hot.
Bake for 30 minutes uncovered.
Allow them to set for a few minutes allowing the juices to redistribute and then drizzle just a tad bit more of the balsamic essence all over, Buon Appetito!!


Trini Altea said...

Mmmmmmmmmmmm qué rico!!!!

Andrea the Kitchen Witch said...

These ribs look GOOOD!! Seriously I'm drooling over here! The sweet sour from the balsamic with the rich pork, oh my...I need to make these!!

pizzatherapy said...

These ribs look totally incredible. I'm sure the balsamic adds quite a bit to the taste of the ribs. Great recipe!
albert grande
Pizza Therapy