Finger-lick-in' fall off the bone goodness! These tender ribs use our Honey Ginger White Balsamic Vinegar and Roasted Sesame Oil.
4 racks (8 pounds) baby back ribs
Marinade for the ribs
Glaze for the ribs
Marinade for the Ribs:
12 garlic cloves, mashed or minced
3 Tablespoons Honey Ginger White Balsamic Vinegar
3 Tablespoons dark brown sugar
1 Tablespoon Roasted Sesame Oil
1 Tablespoon Sea Salt
Glaze for the Ribs:
3/4 cup Honey Ginger White Balsamic Vinegar
3 Tablespoons honey
2 Tablespoons Soy sauce
1 Teaspoon Roasted Sesame Oil
Roasted sesame seeds for garnish
Preparing the Rib Marinade:
Mix together the Honey Ginger White Balsamic, brown sugar, minced garlic, sea salt and sesame oil. Coat the ribs with the marinade and allow to marinate in a sealed container or large zip lock bag for a minimum of 12 hours or overnight, turning a few times.
Preparing the Glaze for the Ribs:
Combine the Honey Ginger White Balsamic, honey and soy sauce in a small sauce pan over medium heat. Allow to reduce by half and remove from heat. Add one teaspoon of Roasted Sesame Oil to the mixture and stir to combine.
Preparing the Ribs:
Prepare the grill and preheat the oven to 275 degrees. Over medium heat grill the ribs for approximately 5 minutes per side. Prepare baking pan large enough to hold the ribs in a single layer. Brush the glaze over the ribs and seal the pan with foil. Bake the ribs for 2 hours or until tender and meat falls off the bone. Optionally, sprinkle ribs with the sesame seeds as a garnish.