Balsamic Glazed Baby Back Ribs

• For ribs:
• 12 large garlic cloves
• 3 tablespoons each finely chopped rosemary and thyme
• 3 tablespoons packed dark brown sugar
• 3 tablespoons balsamic vinegar
• 1 1/2 teaspoon cayenne
• 1 1/2 teaspoon salt
• 8-10 pounds baby back pork ribs (4 racks)
• 1 cup water
• For the glaze:
• 2 cups balsamic vinegar (don't waste your best balsamic here)
• 1/2 cup honey
• 2 cups ketchup
• 1 can beer (preferably dry)
• 1 tablespoon minced garlic
• 1 red onion, diced
• 1/2 cup dark brown sugar
• 1 tablespoon molasses
• 1/4 cup grainy mustard
• 1 or 2 teaspoons Tabasco (depending on how spicy you like it)
• 1 tablespoon Worcestershire sauce
• 1/2 cup water

1. Marinate and roast ribs:
2. Mince and mash garlic to a paste. Stir together with rosemary and thyme, brown sugar, vinegar, cayenne and salt. Rub evenly all over ribs and transfer to roasting pans. Marinate, chilled, 8 to 24 hours.
3. Preheat oven to 425u0b0F with racks in upper and lower thirds.
4. Pour 1 cup water into roasting pan and tightly cover pan with foil. Roast ribs, rotating position of pan halfway through, until meat is very tender, about 1 3/4 hours. Remove pan from oven and transfer ribs to a platter or leaved covered.
5. Make glaze:
6. To make the glaze, combine all of the ingredients in a large pot on medium-low heat. Allow to simmer, stirring every so often, for a few hours, until the sauce is nice and thick. Set aside.
7. Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas)
8. 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.
9. Brush ribs with more glaze and serve remaining glaze on the side.
10. To bring the ribs and glaze together, do the following. Turn on the broiler (if you don't have a broiler, get the oven up to 450u0b0F). Cut the rib racks into individual ribs, place them on a foil-lined cookie sheet or broiler tray, and brush them aggressively with the glaze. Pop them under the broiler and watch them carefully: all that sugar makes them burn very easily! You want the glaze to fuse with the ribs; it takes 8 to 10 minutes. Serve the ribs hot with lots of napkins-trust me, you'll need them.
11. Cooks' notes:
12. 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.
13. Ribs can be broiled 3 to 4 inches from heat (instead of grilled) about 8 minutes.

garlic, rosemary, brown sugar, balsamic vinegar, cayenne, salt, baby back pork, water, balsamic vinegar, honey, ketchup, beer, garlic, red onion, brown sugar, molasses, grainy mustard, worcestershire sauce, water

Taken from www.epicurious.com/recipes/member/views/balsamic-glazed-baby-back-ribs-52192001 (may not work)