Ingredients
- 8 lb Baby Back Ribs
- 12 clove Garlic, mashed or minced
- 3 Tbsp Dark Brown Sugar
- 1 Tbsp Olive Cart Michigan Flaked Sea Salt
- 1 Tbsp Olive Cart Toasted Sesame Oil
- 3 Tbsp Olive Cart Honey Ginger White Balsamic Vinegar (for the marinade)
- 3 Tbsp Honey
- 2 Tbsp Soy Sauce
- 4 Tbsp Olive Cart Honey Ginger White Balsamic Vinegar (for the glaze)
- Toasted Sesame Seeds (optional, for garnish)
Directions
- 1. For the marinade: Mix together the Honey-Ginger white balsamic, brown sugar, minced garlic, sea salt and sesame oil. Coat the ribs with the marinade and allow to marinate in a sealed container or large zip lock bags for a minimum of 12 hours or overnight, turning a few times.
- 2. For the Glaze: Combine the honey ginger white balsamic, honey and soy sauce in a small sauce pan over medium heat. Allow to reduce by half and remove from heat. Add one teaspoon of toasted sesame oil to the mixture and stir to combine.
- 3. For the ribs: Prepare the grill and preheat the oven to 275. Over medium heat grill the ribs for approximately 5 minutes per side. Prepare baking pan/s large enough to hold the ribs in a single layer. Brush the glaze over the ribs and seal each pan well with foil. Bake the ribs for 2 hours or until tender and meat falls off the bone. Optionally, sprinkle ribs with sesame seeds as a garnish.
