Marinate the ribs first, then cook with water in the oven until tender. Glaze when ready and finish on the grill.

Ingredients

• 4 racks baby back ribs

Marinade:

• 6 cloves garlic, crushed
• ¼ cup Dijon mustard
• 3 tablespoons soy sauce
• ¼ cup balsamic vinegar
• 2 tablespoons brown sugar
• 1 teaspoon chili flakes
• ¼ cup olive oil
• 1 cup water

Honey-balsamic glaze:

• ¼ cup balsamic vinegar
• 2 tablespoons honey
• 1 tablespoon soy sauce

Method

Place ribs in 2 large plastic bags or dishes. Combine garlic, mustard, soy sauce, vinegar, brown sugar, chili flakes and oil in a bowl. Divide in half and pour over ribs. Marinate for 8 hours or overnight. Preheat oven to 325F. Transfer ribs to roasting pan. Add ½ cup water to each pan and cover tightly with foil. Roast for 1½ hours or until ribs are fork tender.

Pour cooking liquid into a pot along with balsamic vinegar, honey and soy sauce. Place over high heat. Bring to a boil. Cook for 7 minutes or until mixture coats the back of a spoon. Cool. Brush sauce over ribs.

Preheat grill to medium. Turn off one element and grill ribs over indirect heat for 10 minutes a side or until sticky. Serve with remaining glaze. Serves 6.