Prep TIme: 5 minutes + 3 hours chill
Cook Time: 2 hours
Some of us live in a BBQ-less household. But that doesn’t mean we should miss out on delectable, finger-licking, cuts of meat reserved for a pit of fire. Ovens work just fine!
6 cloves of garlic, peeled and minced
¼ cup brown sugar
¼ cup maple syrup
½ cup Dijon mustard
1 cup Emma Balsamic Vinegar
4-5 tbsp Emma Extra Virgin Olive Oil
Liberal amounts salt & pepper
4 racks, baby back or side ribs
First, prepare the marinade. Stir together the first 5 ingredients, divide in half and set aside.
Massage the olive oil into the ribs and season generously with salt and pepper. Transfer to resealable bag and add half the marinade, ensuring the ribs are evenly coated. Refrigerate for at least 3 hours, overnight is best.
Remove the ribs at least half an hour before baking, so they come to room temperature.
Preheat oven to 325˚F.
Place the ribs meat side up on a lined baking sheet and bake for an hour. Take them out, baste with some of the reserved marinade and put them back in the oven for another 30 minutes. Take them out and baste again and put them back in for another 30 minutes.
Crank the oven up to 500˚F, and baste the ribs a final time. Roast until caramelized, at least 10 – 15 minutes, watching them closely to make sure nothing burns. A little char is welcome though.
Let the ribs rest for at least 10 minutes before cutting into them, serve with plenty of napkins.
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