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Sticky Glazed Baby Back Ribs

I am kind of obsessed with the Mosto Cotto syrup I got from Marx foods. It’s delicious, I used it in a sweet dish, now I wanted to try it in a savory one. I thought it would make an amazing glaze for ribs, I had a slab of baby back ribs screaming to be made, so I decided to give this a try. The glaze is sweet and tart and very sticky (in a good way). This can be made in the oven entirely or both the oven and the grill. I steamed the ribs first in beer, onion, garlic and threw a bay leaf in. When the ribs are tender, you remove from the steaming liquid and either oven roast or grill with the glaze. They are tender and delicious. The Mosto Cotto syrup gives a slightly fruity flavor to the glaze, if you don’t have the syrup use balsamic vinegar (Mosto Cotto is a byproduct of the very grapes used to make the vinegar) and some natural unsweetened black cherry juice.

Glaze

1/4 cup Mosto Cotto syrup
If you don’t have Mosto Cotto use 3 tbs balsamic vinegar and 3 tbs black cherry juice (like R.W. Knudsen)
1  tbs +2 tsp dijon mustard
2 tbs brown sugar ( packed)
1 tbs red wine vinegar (omit if using balsamic vinegar)
Add all ingredients to a small saucepan and simmer until reduced by 1/4 it takes approximately 20 minutes on med heat. Set aside to cool.
To steam the ribs
1 onion quartered
1 bay leaf
3 cloves garlic smashed
3 cups water, stock or beer (a nice dark beer like guinness works well if not any beer will do)
salt and pepper to taste
Heat oven to 425 degrees. Salt and pepper the ribs on both sides, then place ribs, onion, garlic and liquid in dutch oven or covered pan. Bake covered in oven for 1 1/2-2 hours or until tender. Half way through baking turn slab of ribs over and continue cooking the rest of the time. Reduce oven temp to 375 degrees or fire up the grill.
Oven method: Remove ribs from pot  (save the cooking liquid for stock) and place back in roasting pan. Brush glaze on both sides of the ribs and bake at 375, it will take approximately 45-60 minutes, halfway through the cooking time baste the ribs with more of the glaze. When they are done cover with foil and let sit for about 20 minutes you can also cover and keep in warm oven (170-200). Brush with more of the glaze before serving. (If grilling follow directions for the type of grill that you have)
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16 Comments Post a comment
  1. petit4chocolatier #

    Double wow!! The ribs look delicious. I have never tried the Mosto Cotto syrup before. It sounds appetizing.

    August 20, 2012
  2. Thank you, I love it, it’s so vibrant. Both the cherries and the grapes are front and center. I love fruit and pork together and although its in the glaze you can still taste that fruity goodness.

    August 20, 2012
  3. This BBQ sauce looks soooo good. Myles loves ribs and I’m going to have to try this for him. I’ll look for the mosto cotto sauce in our stores, but appreciate the substitution if I don’t find it.

    August 20, 2012
    • The one from Marx is a combo of Amarena cherries and the grapes which I think is delicious, I know you can get Mosto Cotto from specialty stores and even Amazon but in a pinch the balsamic and cherry juice give a very similar flavor profile. Thank you so much Suzanne

      August 20, 2012
  4. This glaze definitely makes these ribs look extra wonderful :)

    Cheers
    Choc Chip Uru

    August 20, 2012
    • Thank you so much Uru, the glaze would also be good on grilled portobello’s for a vegetarian option. It really is delicious!

      August 21, 2012
  5. I’m glad to know of the alternative too because around here I can’t hardly find anything. (Small town in the country). Your ribs look spectacular and I love “sticky”, that’s the best part to me :) I can almost taste it…mmm.

    August 21, 2012
    • Thank you Suzie, yes me too I am a huge fan of sticky. The glaze is so good on the ribs, I made them in the oven I wish I had grilled them they would have been even better I think.

      August 21, 2012
  6. This syrup sounds fabulous! That glaze on these ribs would have my husband drooling.lol. I haven’t seen this syrup around here so thanks for sharing the alternative :)

    August 23, 2012
    • It really is amazing, the ribs are irresistible. I don’t know if the syrup is available in stores. I buy it from Marx food, just ordered another bottle. It’s really really good. The alternative works well too, it’s the same flavor profile (same grapes used to make the syrup and cherry juice.) Thank you so much.

      August 23, 2012
  7. m&m #

    Yum! These look AMAZING!! Mosto Cotto sounds similar to Saba?

    August 28, 2012
    • Thank you, I don’t know what Saba is but if it’s anything like Mosto Cotto I will love it. Must look it up!!

      August 28, 2012
  8. The ribs look so mouth-watering delicious! I wish I can have one right now!

    September 3, 2012
  9. damn delicius looking ribs…
    since i’m a lamb perso, don’t you thing this is suits for lamb chop?

    May 7, 2013
    • I love lamb also, have never tried on lamb but I think the flavors would go well as a glaze. I like to drink Montepulciano D’Abruzzo with lamb and Mosto Cotto is made from those grapes so I think it would make a wonderful glaze. Thank you so much.

      May 7, 2013

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