Coated with a sweet and spicy dry rub, brushed with a tangy balsamic glaze and roasted to fall-off-the-bone perfection, this recipe shows that there is so much more to ribs than summer barbecue.
- 1/2 cup packed brown sugar, divided
- 2 tbsp. Chinese five-spice powder
- 1 tbsp. ancho chili powder
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1 tsp. garlic powder
- 1 tsp. dried thyme
- 1 tsp. kosher salt
- 1/2 tsp. dried ginger
- 2 (3 lb.) racks St. Louis-style ribs, membrane removed
- 2 cups orange juice, divided
- 2 tsp. Schnucks olive oil
- 1 large shallot, finely diced
- 1/2 cup balsamic vinegar
- 2 tbsp. whole-grain mustard
- fresh parsley, thyme, rosemary and/or orange zest, to garnish
- Place racks in upper third and middle of oven; preheat to 300 degrees. In a small bowl combine half of brown sugar and next eight ingredients to make a rub. Place ribs, meat side up, on a broiler-safe rack set inside a large, rimmed sheet pan and coat with spice rub. Pour 1 1/2 cups orange juice into pan and cover tightly with foil. Bake on middle rack until ribs are very tender and bones are exposed, 2 - 2 1/2 hours.
- Meanwhile, heat olive oil in a medium saucepan over medium heat. Add shallot and cook, stirring occasionally, until softened, about 5 minutes. Add balsamic, mustard, remaining orange juice and remaining brown sugar. Bring to a simmer over medium heat and cook, stirring often, until thickened, 7–10 minutes.
- Remove ribs from oven and heat broiler. Brush tops of ribs with balsamic glaze. Broil 1–2 minutes or until browned. Flip ribs, brush with glaze and return to oven. Broil 1–2 minutes or until this side is also browned. Flip ribs again and brush with remaining glaze. Broil 1–2 minutes more or until glaze begins to caramelize.
- Transfer ribs to a cutting board and let rest 5 minutes. Cut ribs between bones to separate. Arrange on a serving platter layered with fresh herbs and topped with orange zest. Serve immediately.
Just Ask Your Butcher!
Save time by asking your butcher to remove the membrane from your rack of ribs.
609 CALORIES Per Serving
SATURATED FAT: 7G