Red Apple Ribs

What You Will Need:

1 large rack (about 5-7 lb) of pork ribs or 2 smaller racks

½ cup Patricia & Paul Red Apple Dark Balsamic, plus more for drizzling

2 garlic cloves, minced

½ small onion, grated

¼ cup dark brown sugar, packed

2 Tbsp soy sauce

2 Tbsp grainy Dijon mustard

1 tsp celery seed

Sea salt and ground black pepper

Preparation:

Preheat the oven to 300F.

Wash the ribs, pat them dry, and lay them on a parchment-covered rimmed baking tray.

In a small bowl, whisk together the balsamic, garlic, onion, sugar, soy sauce, Dijon, and celery seed until fully combined and the mixture is a saucy paste. Brush it on both sides of the ribs in a thin, even layer and sprinkle them with salt and pepper to taste. Cover with a layer of aluminum foil.

Place ribs in the oven, turn down the heat to 225F, and bake for 6 hours, basting every 2 hours with the juices. Remove from the oven and let rest 30 minutes, still covered.

Preheat the barbecue to high (at least 450F).

Sear the ribs on both sides for about 5 minutes per side, drizzling any extra drippings and extra dark balsamic, if desired, over top to caramelize and crisp up the ribs. Serve immediately.