Balsamic Glazed BBQ Ribs Nothing transforms a meal into a party like baby back ribs. Our Balsamic BBQ Sauce is made with Dijon mustard, premium marinara with burgundy wine sauce, molasses, cumin and balsamic vinegar for a sweet and tangy flavor that will make your mouth water. To top it off, you can even cook these ribs in your slow cooker up to 1 day ahead! 6 Servings print Ingredients Directions Ingredients Balsamic BBQ Sauce 1/2 cup Bertolli® Balsamic Vinegar of Modena 1 jar (24 oz.) Bertolli® Vineyard Marinara with Merlot Wine Sauce 2 Tbsp. molasses 2 Tbsp. Dijon mustard 1 Tbsp. Worcestershire sauce 1 tsp. ground cumin 1 tsp. each kosher salt & ground black pepper Ribs 2 racks baby back ribs, membrane removed* (about 6 lbs.) 1 tsp. each kosher salt & ground black pepper, combined Directions Balsamic BBQ Sauce Step 1: Heat vinegar in medium saucepan on medium-high heat 6-8 min. or until thickened and reduced to about 2 tablespoons. Reduce heat to medium; add remaining sauce ingredients. Simmer 3-4 min. or until heated through. Ribs Step 1: Prepare ribs by removing the thin membrane on the back of the rack of ribs. Membrane will become tough during cooking. To remove, use a dull knife to lift and loosen the corner of the membrane, then use a paper towel to get a firm grip and pull down along the entire length of the rack. Step 2: Season ribs on both sides with salt & pepper mixture; cut each rack in half. Arrange ribs in 6-quart slow cooker sprayed with cooking spray so that the bones are standing vertically, with the meatier ends facing down. Top with 1 cup BBQ Sauce; cover with lid. Cook on LOW 5-6 hours (or HIGH 2 to 2-½ hours) or until meat is tender and shrinks back from the tips of the bones by at least ½ inch.* Step 3: Preheat grill to medium-high. Remove ribs from slow cooker; discard cooking liquid. Grill 4-5 min., turning occasionally and frequently brushing with BBQ Sauce. Serve with remaining warmed BBQ Sauce. Step 4: *If preparing ahead of time: You can cook the ribs in the slow cooker up to 1 day ahead. Remove ribs from slow cooker and cool to room temperature in the cooking liquid. Discard cooking liquid and refrigerate individual racks tightly wrapped in heavy duty foil. Reheat ribs by placing foil packets on preheated grill on indirect heat 10 min. Remove from foil and continue grilling as directed. Tips: *If preparing ahead of time: You can cook the ribs in the slow cooker up to 1 day ahead. Remove ribs from slow cooker and cool to room temperature in the cooking liquid. Discard cooking liquid and refrigerate individual racks tightly wrapped in heavy duty foil. Reheat ribs by placing foil packets on preheated grill on indirect heat 10 min. Remove from foil and continue grilling as directed. Using a slow cooker ensures tender, fall-off-the-bone ribs and also eliminates the need to turn on your oven during the hot summer months. You can cook the ribs in the slow cooker up to 1 day ahead. Cool to room temperature in the cooking liquid. Discard cooking liquid and refrigerate individual racks tightly wrapped in heavy duty foil. Reheat ribs by placing foil packets on preheated grill on indirect heat 10 min. Remove from foil and continue grilling as directed. Share This Recipe Share How To Sending Thank you! Your email was sent.Send another! Send More Enter your name* Recipient Name* Recipient Email Address* Enter your message here Hey! Thought you might like to learn how to do this from Bertolli. * Required field Send How To Related How To's & Recipes 15-Minute Chicken Margherita Get Cooking Tuscan Table Fall Get Cooking Spicy Tuscan Rigatoni with Sausage & Mushrooms Get Cooking Antipasto Tray Get Cooking Alfredo Florentine Lasagna Get Cooking Marinade Ratio Get Cooking
