4 racks (about 8 pounds) baby back ribs
toasted sesame seeds for garnish, optional
3 tablespoons OLIVE & VINE Honey Spiked Ginger balsamic vinegar
12 garlic cloves, mashed or minced
3 tablespoons dark brown sugar
1 tablespoon OLIVE & VINE Roasted Sesame Oil
1 tablespoon sea salt
3/4 cup OLIVE & VINE Honey Spiked Ginger balsamic vinegar
3 tablespoons honey
2 tablespoons soy sauce
1 teaspoon OLIVE & VINE Roasted Sesame Oil
For the marinade: Mix together the balsamic vinegar, garlic, brown sugar, sesame oil and sea salt. Coat the ribs with the mixture 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.
For the glaze: Combine the balsamic vinegar, honey and soy sauce in a small sauce pan over medium heat. Allow to simmer until reduced by half. Remove from heat, add the sesame oil and stir to combine.
For the ribs: Prepare the grill and preheat the oven to 275 F. Over medium heat, grill the ribs for approximately 5 minutes per side. Transfer ribs to 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. Sprinkle ribs with sesame seeds as a garnish if desired.