Ingredients

8 large garlic cloves

2 tablespoons finely chopped rosemary

2 tablespoons packed dark brown sugar

2 tablespoons balsamic vinegar

1 teaspoon cayenne

8 pounds baby back pork ribs (8 racks; see cooks note, below)

1 cup water

For glaze:

• 2 cups hot water
• 1 cup balsamic vinegar
• 1/2 cup packed dark brown sugar

• Equipment: 2 large roasting pans

Description

'These Ribs Just Might Be The Best Thing I've Ever Come Up With,' Said Food Editor Ian Knauer Proudly. It's No Idle Boast. Their Success Lies In...

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