I am a little bit obsessed with rice. Rice of any kind really, but that perfectly sticky white rice would most definitely be a component in my dream meal. To me, if you have some rice you are already halfway to a meal. But as much as I do love rice, I’m not crazy, I know that you need something else to go with it. So I am constantly searching for new and different partners. If I am not sure what I want to make or what I feel like eating, knowing that I could serve whatever it is with a nice steaming portion of rice on the side goes a long way in helping me make that choice. And yes I fully realize that this makes me a little weird; very few people want to wax poetic about something as simple as white rice. But what can I say; the heart wants what the heart wants. And, my weird obsession has brought you these ribs. These require a little bit of your time but the end result is more than worth it. Luscious, slightly sweet, sticky ribs with hints of spice are a pretty perfect dinner in my opinion…with some rice on the side, of course.
So judge me for my quirky food whims if you want, but don’t let them dissuade you from making these ribs and popping open a big, lush Petite Sirah to go a long with them.
Adapted from What Katie Ate
- 2 pounds pork baby back ribs
- Kosher salt and freshly ground black pepper
- 2 tablespoons balsamic vinegar
- 2 tablespoons light brown sugar
- 2 tablespoons soy sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons barbecue sauce
- 1 Fresno chili, seeds removed and thinly sliced
- 3 cups ginger ale
- Preheat the oven to 375°
- Bring a large pot of water to a boil and add the ribs. Let the ribs simmer for 30 minutes, occasionally skimming off any fat that comes to the top.
- Place the ribs in a roasting pan and season with salt and pepper. Meanwhile, mix together the balsamic vinegar, brown sugar, soy sauce, Worcestershire sauce, barbecue sauce, the sliced chili, and the ginger ale. Pour this mixture over the ribs.
- Cook in the oven for 2 hours basting them often. I had a timer set and would baste every 15 minutes. The more you baste the better they will be in the end and trust me you want them covered in that rich sticky sauce.
- After 2 hours remove the ribs from the oven, allow to cool slightly and then slice and serve.