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.
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)