Espresso Balsamic Sticky Ribs
If you love ribs and think you have tried every variation, this might just be your next favorite culinary adventure. 
Marinating 6 hours to overnight, a long, slow roast with the grand finale of a wonderfully delicious espresso balsamic glaze make these ribs an instant (and messy!) favorite! Bring your bibs, bring your baby wipes but most of all, bring your appetite to this feast!
Find our Espresso Balsamic vinegar at
Makes 8 servings
30 min
1 day (includes marinating)


  1. For ribs:
    • 8 large garlic cloves
    • 2 tablespoons finely chopped rosemary
    • 2 tablespoons packed dark brown sugar
    • 2 tablespoons Espresso Balsamic Vinegar
    • 1 teaspoon cayenne
    • 8 pounds baby back pork ribs (8 racks)
    • 1 cup water
  2. For glaze:
    • Equipment: 2 large roasting pans


  1. Marinate and roast ribs:
    1. Mince and mash garlic to a paste with 1 teaspoon salt. Stir together with rosemary, brown sugar, Espresso Balsamic 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.
    2. Preheat oven to 425°F with racks in upper and lower thirds.
    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.
  2. Make glaze and grill ribs:
    1. 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 Espresso Balsamic Vinegar and brown sugar and bring to a boil, stirring occasionally. Boil until reduced to about 1 cup, about 15 minutes.
    2. Prepare grill for direct-heat cooking over medium-hot charcoal .
    3. 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.
    4. Brush ribs with more glaze and serve remaining glaze on the side.