INGREDIENTS:
Marinade:
1/4 cup soy sauce
1 tablespoon fresh ginger, minced
1 tablespoon brown sugar
5-6 dried apricots, diced
1/4 cup dry white wine
2 tablespoons honey
Juice of 1 lemon
3 cloves garlic, minced
2 tablespoons fresh oregano, minced
2 tablespoons fresh thyme, minced
1/2 teaspoon fresh ground black pepper
2 racks baby back ribs
1 turkey-sized oven roasting plastic bag
Demi Glace:
The leftover marinade (approximately 1/4 cup)
1-1/2 cups chicken broth
1 tablespoon good balsamic vinegar
DIRECTIONS:
1. Remove the membrane from the underside of the ribs. Rinse the ribs and pat dry. Place all of the marinade ingredients in a food processor, pulse until well blended. Place ribs into the large plastic bag, add the marinade. Squeeze out all the air that you can and use a twist-tie to seal the bag. Place the bag in a large bowl and refrigerate overnight.
2. Next morning, remove the ribs from the marinade and place in the crockpot. Pour the marinade into a large glass measuring cup, cover with plastic wrap and refrigerate. Turn the crockpot on low and cook the ribs 8-9 hours on low.
3. Twenty minutes before you’re ready to grill, place the marinade in a medium saucepan, add the chicken broth and balsamic vinegar. Bring to a medium boil and cook, stirring occasionally, until the sauce is reduced down to a fairly thick glaze, about 20-25 minutes. If the glaze thickens too much, you can whisk in a little more chicken broth to maintain the right consistency.
4. Meanwhile, heat and clean the grill. Place the ribs on the grill over medium-high heat, grill for 2-3 minutes per side until just starting to crisp.
5. Remove the ribs to a platter, cover with aluminum foil and let rest 10 minutes. Uncover and baste the ribs with the glaze. Cut into servings of 3-4 ribs and serve.
Source: Vermont Cookie
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