Try out our Italian Baby Back Ribs with Balsamic Glaze recipe today! This dish features fall-off-the-bone baby back ribs seasoned with Italian herbs and finished with a sweet and tangy balsamic glaze.
Prep Time 20 Min | Cook Time 3 Hrs | Serves 4
Ingredients
- 1 tsp extra virgin olive oil
- 1 tsp sea salt
- 2 tsp garlic powder
- 1 tsp brown sugar
- 1/2 tsp black pepper
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp crushed red pepper flakes
- 1/2 cup chicken broth
- 2 racks of baby back ribs
- 1 cup balsamic vinegar
- 2 tbsp honey
- 1 tbsp Dijon mustard
- 1 garlic clove, minced
Directions
- Start by preparing two racks of baby back ribs; remove the silver membrane from the underside of the ribs to ensure tenderness, then pat them dry with paper towels. Rub the ribs with a light coating of olive oil to help the seasoning stick.
- In a small bowl, combine the sea salt, brown sugar, garlic powder, black pepper, dried oregano, dried basil, and crushed red pepper flakes. Rub the seasoning blend generously over both sides of the ribs. Let the ribs rest at room temperature for 30 minutes.
- Preheat your oven to 300°F. Arrange the ribs meat-side up in a large roasting pan, then add the chicken broth and cover the pan. Bake for 2 1/2 hours until the ribs are tender and nearly falling off the bone.
- While the ribs are baking, prepare the balsamic glaze. In a small saucepan, combine the balsamic vinegar, honey, Dijon mustard, minced garlic, and a pinch of salt. Bring the mixture to a boil over medium heat, then reduce to a simmer. Let it cook for about 15-20 minutes, stirring occasionally, until thickened.
- Remove the ribs from the oven and brush a generous layer of the balsamic glaze over the ribs. Let them rest for 10 minutes before slicing and serving.
- Enjoy!