These Balsamic-Glazed Baby Back Ribs are tender, juicy, and coated in a sweet-tangy glaze that caramelizes beautifully in the oven and on the grill. With just a handful of simple ingredients, you’ll have a dish that feels both comforting and special—perfect for weeknight dinners or entertaining. Serve with Roasted Foil Potatoes and Dill Cucumber Salad for the perfect meal!
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🧄 The Ingredients
With just a handful of simple ingredients, these baby back ribs transform into an irresistibly tender, flavorful rack that’s impossible to resist. Find ingredient notes (including substitutions and variations) below.
👉 Substitutions and Variations
- Protein Swap: Use pork spare ribs or even boneless pork chops if baby back ribs aren’t available.
- Herb Variation: Substitute thyme or oregano for rosemary, or use a mix of dried Italian herbs for a different flavor profile.
- Sweetener Twist: Replace dark brown sugar with honey, maple syrup, or molasses for a slightly different sweetness and glaze texture.
- Garlic Option: Swap fresh garlic for roasted garlic or garlic powder if you want a milder or more convenient option.
See the recipe card (with video) below for a full list of ingredients and measurements.
Expert Tip
For bolder, spicier ribs, add a pinch of crushed red pepper flakes or smoked paprika to the glaze, or brush on a layer of your favorite hot sauce before finishing under the broiler.
👩🏼🍳 How to Prepare the Ribs for Grilling
- Step 1: Mix together the marinade ingredients and rub them into the ribs in a roasting pan. Chill for at least 4 hours, or up to overnight.
- Step 2: Pour half a cup of water into the pan. Then cover with foil.
- Step 3: Bake at 400°F for 2 hours. Remove the foil.
- Step 4: Carefully remove the ribs, pour in a cup of hot water, and scrape up the baked-on bits.
- Step 5: Separate the fat (see NOTES), and add to a skillet along with the balsamic vinegar and brown sugar.
- Step 6: Bring to a boil and then simmer until slightly thickened, about 13 to 15 minutes (it will continue to thicken as it cools).
Expert Tip
Keep a close eye on the balsamic vinegar and brown sugar as they simmer—stir often over medium heat and remove from the skillet once the mixture thickens enough to coat the back of a spoon, to prevent burning.
If your glaze becomes too thick or starts to harden, simply whisk in a splash of water or extra balsamic vinegar over low heat until it loosens back to a smooth, pourable consistency.
🔥 How to Finish the Balsamic-Glazed Baby Back Ribs
- Step 1: Allow the glaze to cool for a few minutes, and then apply it to the topside of the ribs.
- Step 2: Place the ribs over direct heat on your grill and apply more glaze. Grill for about 3 minutes.
- Step 3: Gently flip the ribs over, apply more glaze, and cook for another 3 minutes. Remove the ribs from the grill.
- Step 4: Add more glaze to the ribs just before serving.
🍽️ How To Serve
- Classic Cookout Style: Pair the ribs with creamy coleslaw, baked beans, and easy homemade cornbread for a backyard barbecue feel.
- Elevated Dinner Plate: Serve with silky mashed potatoes and roasted seasonal vegetables for a hearty, comforting meal.
- Light & Fresh: Balance the richness with a crisp green salad, grilled asparagus, or a tomato-cucumber salad.
- Game Day Platter: Cut the ribs into individual pieces and serve as finger food with pub-style French fries, steakhouse onion rings, or gourmet beef sliders.
🙋🏽♂️ Frequently Asked Questions
No problem! After baking, you can place the ribs under the broiler for a few minutes to caramelize the glaze and get that same sticky, slightly charred finish.
Absolutely. You can cook the ribs in advance, refrigerate them, and then reheat with the glaze just before serving.
Yes, you can substitute either St. Louis-style ribs or spare ribs. Just keep in mind they’re a bit larger and meatier, so you may need to increase the cooking time slightly to ensure they become tender.
😋 More Amazing Rib Recipes
Ready to take ribs to the next level? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Balsamic Glazed Baby Back Ribs
Video
Equipment
- 2 Large roasting pans
- 10-inch heavy-duty skillet cast-iron works well
- Gas, charcoal, or electric grill see NOTES if you don't have a grill
- Brush
Ingredients
For the Ribs
- 8 cloves garlic
- 2 tablespoon rosemary fresh, finely chopped
- 2 tablespoon dark brown sugar
- 2 tablespoon balsamic vinegar
- 1 teaspoon black pepper
- 2 3½ lb baby back pork ribs
- ¼ cup olive oil
- Kosher salt
- 1 cup water divided
For the Glaze
- 2 cups hot water divided
- 1 cup balsamic vinegar
- ½ cup dark brown sugar
Instructions
Marinate and Roast the Ribs
- Mince and then mash the garlic with the back of a spoon into a paste (or use a garlic press). Add to a small bowl, and stir in the rosemary, brown sugar, balsamic vinegar (2 tbsp), and pepper. Stir until completely combined.8 cloves garlic, 2 tablespoon rosemary, 2 tablespoon dark brown sugar, 2 tablespoon balsamic vinegar, 1 teaspoon black pepper
- Place each rack of ribs in a roasting pan. Brush the oil all over the ribs, and then liberally sprinkle salt all over the ribs. Use your fingers to rub the marinade into both racks of ribs, all over. Chill the ribs (uncovered) for 8 to 24 hours.2 3½ lb baby back pork ribs, ¼ cup olive oil, Kosher salt
- Preheat oven to 400°F with racks in the upper and lower thirds.
- Add ½ cup of water to each pan. Cover with foil and roast for 2 hours, switching the position of the pans halfway through. Remove pans from the oven and then carefully remove the foil. Use two spatulas to very carefully remove the ribs from the pan to platters or a cutting board. The ribs may be slightly stuck to the pan; just use your spatula to gently free them.1 cup water
Make Glaze and Finish the Ribs
- Heat 2 cups of water in the microwave or on the stove. Add 1 cup of the hot water to each of the roasting pans. Use a wooden or plastic spatula to scrape up as many of the bits on the pan as possible. Pour the liquid into a fat separator (or skim off excess grease from the surface). Pour into a 10-inch skillet along with the balsamic (1 cup) and dark brown sugar (½ cup).2 cups hot water, 1 cup balsamic vinegar, ½ cup dark brown sugar
- Bring to a boil and then lower the heat to medium-low and simmer, stirring constantly until the mixture starts to thicken, about 13 to 15 minutes. Let cool for about 10 minutes, and then transfer to a heat-proof bowl.
- Prepare your grill for direct-heat cooking over medium-hot heat.
- Brush some of the glaze over the top side of the ribs. Gently place the ribs, meat-side down, over the heat on the grill. Cook for 3 minutes. Carefully flip the ribs and cook for another 3 minutes, basting with glaze as they cook.
- Carefully transfer the ribs to a cutting board and apply another layer of glaze.
- Serve at once with more glaze on the side.
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