Sticky Ribs with Honey-Balsamic Glaze

Marinate the ribs first, then cook with water in the oven until tender. Glaze when ready and finish on the grill.


  • 4 racks baby back ribs


  • 6 cloves garlic, crushed
  • ¼ cup Dijon mustard
  • 3 tablespoons soy sauce
  • ¼ cup balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 teaspoon chili flakes
  • ¼ cup olive oil
  • 1 cup water

Honey-balsamic glaze:

  • ¼ cup balsamic vinegar
  • 2 tablespoons honey
  • 1 tablespoon soy sauce


Place ribs in 2 large plastic bags or dishes. Combine garlic, mustard, soy sauce, vinegar, brown sugar, chili flakes and oil in a bowl. Divide in half and pour over ribs. Marinate for 8 hours or overnight. Preheat oven to 325F. Transfer ribs to roasting pan. Add ½ cup water to each pan and cover tightly with foil. Roast for 1½ hours or until ribs are fork tender.

Pour cooking liquid into a pot along with balsamic vinegar, honey and soy sauce. Place over high heat. Bring to a boil. Cook for 7 minutes or until mixture coats the back of a spoon. Cool. Brush sauce over ribs.

Preheat grill to medium. Turn off one element and grill ribs over indirect heat for 10 minutes a side or until sticky. Serve with remaining glaze. Serves 6.