Sesame Honey Ginger Glazed Ribs
MARINADE 4 racks (8 pounds) baby back ribs, 12 garlic cloves mashed or minced, 3 tbsps Honey Ginger White Balsamic, 3 tbsps dark brown sugar, 1 tbsp Toasted Sesame Oil, 1 tbsp Canadian Sea Salt (Sold at Olive Oil Co)
GLAZE 3/4 cup Honey Ginger White Balsamic,3 tbsps honey, 2 tbsps Teriyaki Balsamic, 1 tsp Toasted Sesame Oil, sesame seeds for garnish (optional)
Fall-off-the-bone ribs with amazing Asian-inspired flavour. Our Honey Ginger White Balsamic, Teriyaki Balsamic and Japanese Toasted Sesame Oil are a perfect flavour match.
Mix together Honey Ginger Balsamic, brown sugar, minced garlic, sea salt and Toasted Sesame Oil. Coat ribs with 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.
Combine Honey Ginger Balsamic, honey and Teriyaki Balsamic 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.
For ribs, prepare the grill and preheat the oven to 275˚F. Over medium heat, grill the ribs for approximately 5 minutes per side. Prepare baking pans large enough to hold the ribs in a single layer. Brush the glaze over ribs and seal each pan well with foil. Bake for 2 hours or until tender and meat falls off the bone.
Optionally sprinkle ribs with sesame seeds as a garnish.