Marinade Ingredients
4
racks (8 pounds) baby back ribs
12
garlic cloves, mashed or minced
3
Tbs. Vines & Branches Honey-Ginger White Balsamic
3
Tbs. dark brown sugar
1
Tbs. Vines & Branches Roasted Sesame Oil1
Tbs. sea salt
Glaze Ingredients
¾
cup Vines & Branches Honey-Ginger White Balsamic
3
Tbs. honey
2
Tbs. soy sauce
1
tsp. Vines & Branches Chipotle Extra Virgin Olive Oil
Marinade Directions
Mix
together the garlic, Honey-Ginger White Balsamic, brown sugar, Toasted Sesame
Extra Virgin Olive Oil and sea salt. 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.
Glaze Directions
Combine
the Honey-Ginger White Balsamic, honey and soy sauce in a small sauce pan over
medium heat. Allow to reduce by half then remove from heat. Add Toasted Sesame
Extra Virgin Olive Oil to the mixture and stir to combine.
Ribs Directions
Preheat
the grill to medium heat and preheat the oven to 275 degrees. Grill the ribs
for approximately 5 minutes per side. Prepare baking pan(s) large enough to
hold the ribs in a single layer. Place the grilled ribs into the baking pan(s),
brush the glaze over the ribs and seal each pan well with foil. Bake the ribs
for 2 hours or until tender and meat falls off the bone.
