Pineapple and Sesame Glazed BBQ Ribs

Honey Ginger Balsamic Glazed BBQ Ribs
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Honey Ginger Balsamic Glazed BBQ Ribs
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  • 4 racks baby back ribs 8 lbs
  • 12 cloves Garlic mashed or minced
  • 3 tbsps. MTOO Pineapple Balsamic Vinegar
  • 3 tbsps. dark brown sugar
  • 1 tbsp. Delizia Toasted Sesame Oil
  • 1 tbsp. sea salt
  • 3/4 cup MTOO Pineapple Balsamic Vinegar
  • 3 tbsps. Honey
  • 2 tbsps. Soy Sauce
  • 1 tsp. Delizia Toasted Sesame Oil
  • toasted sesame seeds for garnish optional
  1. For the marinade: Mix together the Pineapple white balsamic, brown sugar, minced garlic, sea salt and sesame oil. Coat the ribs with the 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.
  2. For the Glaze: Combine the Pineapple white balsamic, honey and soy sauce 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.
  3. For the ribs: Prepare the grill and preheat the oven to 275 degrees. Over medium heat grill the ribs for approximately 5 minutes per side. Prepare baking pan/s large enough to hold the ribs in a single layer. Brush the glaze over the ribs and seal each pan well with foil. Bake the ribs for 2 hours or until tender and meat falls off the bone. Optionally, sprinkle ribs with sesame seeds as a garnish.
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  1. Barbara A.Carroll says:

    Could the recipe for Honey Ginger Balsamic Glazed BBQ Ribs be adapted to a slow cooker and I’m sure the marinated wings are to be refrigerated over night.

  2. jessica says:

    Hi Barbara,
    I would think a slow cooker for the ribs would be fantastic! I don’t use the slow cooker as often as I should though so am not 100% sure how to adapt it. Yes, wings can be refrigerated over night.

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