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ALL RECIPES

Baby Back Ribs with Balsamic, Soy & Cherry Glaze

  • Pair with Zinfandel
Primary Ingredients

2 meaty pork baby back rib racks, about 3-4 pounds total

10 cups water

6 crumbled bay leaves

12 tablespoons sugar

9 tablespoons salt

Primary Technique
  1. Combine the water, bay leaves, sugar, and salt in a bowl and stir until completely dissolved.
  2. Place the pork in a container and cover with the brine; refrigerate covered overnight.
  3. Remove the brined racks from the fridge and place them on a sheet pan, adding just enough cold water to cover the bottom of the pan.
  4. Cover the ribs with foil and bake at 325°F for about 2 hours or until the meat is tender and ready to fall off the bone.
Pork Ribs
Glaze Ingredients

2 cups balsamic vinegar

¼ cup soy sauce

½ cup dried cherries

1 teaspoon peeled and finely chopped fresh ginger

2 tablespoons honey

¼ cup orange juice

Glaze Technique
  1. For the glaze combine all of the ingredients in a heavy-bottomed sauce pan.
  2. Bring the mix to a boil and remove from the heat. Puree the mixture in a blender and pour through a fine mesh strainer, then return to the stove and reduce by half or until slightly syrupy (about 20 minutes).
  3. To finish, place the ribs on a sheet pan with a rack into a preheated 350°F oven and baste with the glaze.
  4. Cook the ribs, basting about every 5 minutes until heated through (about 20-30 minutes) and the glaze has baked on.
  5. Let the ribs cool slightly, portion them cutting between the bones, and serve warm.
Executive Chef Peter Janiak

Executive Chef Peter Janiak

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100 Pythian Road at Hwy. 12 Santa Rosa, CA 95409
(888) 675-9463
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