Glazed Agrodolce Ribs Recipes

Steps:

• Preheat oven to 325°. Place ribs in a shallow roasting pan, bone side down. Brush oil over ribs; sprinkle with salt and pepper. Bake, covered, until tender, 1-1/2 to 2 hours; drain., Combine remaining ingredients, reserving 3/4 cup sauce. Brush some of remaining sauce over ribs. Bake, uncovered, 25-30 minutes or until ribs are glazed, brushing occasionally with additional sauce., Preheat broiler. Transfer ribs, bone side down, to a broiler pan. Broil 4-5 in. from heat until browned, 8-10 minutes. Serve with reserved sauce.

Steps:

• Pork: In a large, heavy skillet, heat the olive oil over high heat. Season the pork chops with salt and pepper, to taste, and sprinkle with the red pepper flakes. Add the pork to the pan and cook until cooked through. for about 5 to 6 minutes on each side, or Remove the pork from the pan, cover loosely with foil, and set aside.
• Glaze: In a small saucepan, bring the vinegar, honey, garlic, scallions, and rosemary to a boil over medium-high heat, stirring occasionally, until the honey has dissolved. Simmer for 9 minutes, or until slightly reduced. Remove the pan from the heat and whisk in the butter until smooth. Season with salt and pepper, to taste.
• Arrange the pork chops on a platter and drizzle with the glaze.

Steps:

• In a large bowl, combine the first nine ingredients; set aside 1/2 cup for basting. Pour remaining marinade into a large resealable plastic bag. Add the ribs; seal bag and turn to coat. Refrigerate for 8 hours or overnight, turning once. Cover and refrigerate remaining marinade., Drain and discard marinade. Grill ribs, covered, over indirect medium heat for 10 minutes on each side. Baste with some of the reserved marinade. Grill 20-25 minutes longer or until meat is tender, turning and basting occasionally.

Steps:

• Preheat the oven to 325°. Line 2 large rimmed baking sheets with foil and set the ribs on them, meaty side up. In a mortar, crush the fennel seeds with the thyme, crushed red pepper, rosemary, 1 1/2 tablespoons salt and 2 teaspoons black pepper. Rub the spice mix all over the ribs and roast for about 2 hours, until the meat is tender. Meanwhile, in a medium saucepan, heat the olive oil. Add the onion, garlic and a generous pinch of salt and cook over moderately high heat, stirring, until the onion is softened, 3 to 5 minutes. Add both vinegars along with the ketchup and brown sugar and bring to a boil. Simmer over moderate heat, stirring frequently, until the sauce is thick and reduced to 2 cups, about 15 minutes. Remove the ribs from the oven and turn on the broiler. Brush the underside of the racks with some of the sauce. Broil 1 sheet of ribs 8 inches from the heat until browned. Flip the ribs and repeat on the other side. Move the ribs to the bottom rack of the oven to keep warm while you glaze the rest. Transfer the racks to a work surface. Cut in between the bones to form individual ribs and mound on a platter. Pass the remaining sauce at the table. MAKE AHEAD The sauce can be refrigerated for up to 1 week. SUGGESTED PAIRING These perfect ribs have a little sweetness and a little tang, best with a juicy, fruit-forward red wine rather than something big and tannic. I added some dijion mustard to the sauce, with the drippings from the ribs and some mustard seed.