Red Apple pairs so well with pork. Sweet, tangy and caramelizes the ribs perfectly. A match made in heaven.
1 large rack of pork ribs or 2 smaller ones (5 to 7 lbs)
1/2 cup Red Apple dark balsamic (more for drizzle)
2 cloves garlic, minced
1/2 small onion, grated
2 tbsp soy sauce
1/2 cup brown sugar
2 tbsp grainy Dijon mustard
1 tsp celery seed
Sea salt for garnish
Preheat oven to 300 degrees. Wash ribs and pat them dry. Lay on a parchment covered baking sheet. In a small bowl whisk balsamic, garlic, onion, soy sauce, brown sugar, mustard and celery seed until the mixture is a saucy paste. brush on both sides of the ribs in a thin, even layer and sprinkle with salt and pepper to taste. Cover with a layer of foil. Place ribs in oven and reduce heat to 225 degrees and bake for 6 hours, basting every 2 hours with juices. Remove from oven and let rest 30 minutes, still covered. Preheat BBQ to high. Sear the ribs on both sides for about 2 minutes per side, brushing extra drippings over the top as well as extra dark balsamic. Serve immediately.