Balsamic-Glazed Oven-Baked Ribs

cooking.nytimes.com

Conventional wisdom holds that pork ribs taste best when cooked outdoors on a grill or smoker. Conventional wisdom hasn’t experienced the sweet-sour balsamic-glazed St. Louis-cut spare ribs at Animal in Los Angeles. The restaurant’s chefs, Jon Shook and Vinny Dotolo, prepare them in a way that most barbecue purists would never order, much less eat: baked in the oven. Here, their recipe has been adapted for the home cook. —Steven Raichlen

subheading: For the Ribs:

2 spare-rib racks, the smallest you can find 5 to 6 pounds total

2 tablespoons grapeseed or canola oil

Kosher salt

4 large flat-leaf parsley sprigs

4 garlic cloves, peeled and gently crushed

4 thyme sprigs

subheading: For the Barbecue Sauce:

1 cup balsamic vinegar, or to taste

1 cup ketchup

6 ounces (½ can) your favorite beer

¼ cup honey

3 tablespoons grainy mustard

1 tablespoon molasses

1½ teaspoons Worcestershire sauce

1 teaspoon Tabasco sauce, or to taste

¼ cup dark brown sugar, or to taste

½ red onion, diced

1 large clove garlic, minced

Salt

Directions at cooking.nytimes.com

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