Active Time

　　30 min

　　Total Time

　　1 day (includes marinating)

　　"These ribs just might be the best thing I've ever come up with," said food editor Ian Knauer proudly. It's no idle boast. Their success lies in a straightforward three-part process. Long marinating in a sweet, garlicky rub ensures the ribs soak up loads of flavor. Next, a leisurely roast in the oven makes them fall-off-the-bone tender. Finally, a mop of balsamic-brown-sugar glaze and a few minutes on the grill gives the ribs a whiff of smokiness and caramelizes their edges.

　　

Ingredients

Makes 8 servings

　　

For ribs:

8 large garlic cloves

　　2 tablespoons finely chopped rosemary

　　2 tablespoons packed dark brown sugar

　　2 tablespoons balsamic vinegar

　　1 teaspoon cayenne

　　8 pounds baby back pork ribs (8 racks; see cooks' note, below)

　　1 cup water

　　

For glaze:

2 cups hot water

　　1 cup balsamic vinegar

　　1/2 cup packed dark brown sugar

　　Equipment: 2 large roasting pans

　　

Marinate and roast ribs:

Step 1

Mince and mash garlic to a paste with 1 teaspoon salt. Stir together with rosemary, brown sugar, vinegar, cayenne, 1 tablespoon salt, and 1 teaspoon pepper. Rub evenly all over ribs and transfer to roasting pans. Marinate, chilled, 8 to 24 hours.

　　

Step 2

Preheat oven to 425°F with racks in upper and lower thirds.

　　

Step 3

Pour 1/2 cup water into each roasting pan and tightly cover pans with foil. Roast ribs, switching position of pans halfway through, until meat is very tender, about 1 3/4 hours. Remove pans from oven and transfer ribs to a platter.

　　

Make glaze and grill ribs:

Step 4

Add 1 cup hot water to each roasting pan and scrape up brown bits. Skim off and discard fat, then transfer liquid to a 10-inch skillet. Add vinegar and brown sugar and bring to a boil, stirring occasionally. Boil until reduced to about 1 cup, about 15 minutes.

　　

Step 5

Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas); see Grilling Procedure .

　　

Step 6

Brush some of glaze onto both sides of racks of ribs. Grill, turning occasionally, until ribs are hot and grill marks appear, about 6 minutes.

　　

Step 7

Brush ribs with more glaze and serve remaining glaze on the side.

　　Cooks' notes:

　　If you can only get larger ribs (4 racks), you will need more glaze; use 12 large garlic cloves, 3 tablespoons finely chopped rosemary, 3 tablespoons packed dark brown sugar, 3 tablespoons balsamic vinegar, 1 1/2 teaspoons cayenne, 1 1/2 tablespoons salt, and 1 1/2 teaspoons pepper.

　　•Ribs can be roasted and glaze can be made 1 day ahead and chilled separately (covered once cool). Bring to room temperature, about 30 minutes, before glazing and grilling.

　　•Ribs can be broiled 3 to 4 inches from heat (instead of grilled) about 8 minutes.