You better lick your fingers when you eat this. I don’t care if it’s not proper table manners, fuck that don’t waste my sauce! P.S. the rib recipe also makes an amazing beef stock! Here’s what I used:
- 2lbs beef ribs
- 5 sage leaves
- 3 sprigs of thyme
- 3 sprigs of rosemary
- 3 sprigs of oregano
- 1 onion roughly chopped
- 2" Garlic peeled and smashed
- 3 garlic cloves smashed
- Salt & pepper
- 1 ½ cups balsamic vinegar
- 1 -2” piece of ginger peeled and minced
- 1 large garlic clove minced
- Pinch of salt
- Zest of 1 lemon
- 1/4 onion minced
- 2 tbsp. of butter
- Honey (add more honey to taste if you want the glaze to be sweeter)
Cut beef ribs into sections, I kept two ribs on each cut. Season generously with salt and pepper. So I brine boiled the ribs because, 1. It was too hot for me to cut the stove on and 2. I didn’t feel like waiting hours for tender ribs.
Place ribs in a deep pot with all the ingredients and fill with water until everything is covered. Bring to a boil, turn down, and let simmer until cooked through. You may need to add more water.
While that’s cooking get your glaze together. Add the balsamic vinegar to a saucepan and bring to a boil. Cook until thickened and syrupy, about 20 minutes. Add all the ingredients and let simmer, stirring occasionally.
Take the meat out and pat dry. Season with salt and pepper.
DO NOT THROW the broth AWAY. Save it for beef stock to use later. I recommend freezing in small ziplock bags or airtight containers.
Add the ribs to a stovetop grill so you get that good smoke flavor and grill marks, add the glaze on all sides, and cook until it caramelizes on the ribs. (Btw my mouth is watering…and I already ate all the ribs L).
Cut up the tops of few chives and sprinkle over the ribs if you want to be fancy. Serve with wet naps, but don’t let them have it until they lick the glaze off their fingers! Hehe