Pinstripes Balsamic BBQ Glazed Baby Back Ribs Party Recipe

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bbq baby back ribs recipe

This no-fuss balsamic BBQ glazed baby back ribs recipe from  Pinstripes Bistro + Bowling + Bocce  is simple delicious and the perfect addition to your upcoming BBQ! They’ve provided this great bbq recipe and some pro tips for making the perfect ribs at home, just in time for Memorial Day Weekend!

bbq baby back ribs on the grill

Pinstripes Baby Back Ribs

*recipe adapted for the home cook

Pro Tip: To look like you’ve been sweating over the grill for hours, transfer the baked ribs to a sheet pan and lightly grill them over medium-high heat just until the BBQ sauce caramelizes (approximately 2-3 minutes per side) and serve immediately.

Baby Back Ribs Recipe

  • Baby Back Ribs (4 slabs)
  • Whole Grain Mustard (1/2 cup)
  • Mesquite BBQ seasoning (1/4 cup)
  • Lawry’s seasoning salt (1/4 cup)
  • Paprika (1/4 cup)
  • Pineapple juice

Balsamic BBQ Sauce

  • Vegetable Oil (2 Tbls)
  • Diced Red Onion (1 cup)
  • Diced Carrots (1/4 cup)
  • Diced Celery (1/4 cup)
  • Salt & Pepper (1/4 cup)
  • Bourbon (2 Tbls)
  • Roma Tomatoes (quartered) 2lbs
  • Chicken stock (1 cup)
  • Balsamic vinegar (1 cup)
  • Dry mustard (2 Tbls)
  • Ground Cinnamon (1 Tsp)
  • Ketchup (16 oz)
  • Brown Sugar (1 cup)
  • Honey (1/2 cup)

Pinstripes Baby Back Ribs bbq


RIBS: Preheat the oven to 250 degrees.  Trim excess fat or silver skin from the ribs.  Rub the mustard into the top side of the ribs, 2 Tbls per rack. In a mixing bowl, combine the dry seasoning.  Season the meat on both sides. Place a wire rack in the bottom of a high walled roasting pan.  Add pineapple juice to the pan.  Lay the ribs lengthwise in the pan, side by side (you may need two large pans to handle four racks of ribs).  Cover the pan with parchment paper and then double wrap in foil.  Roast in the oven for four hours.  While the ribs cook, prep the sauce.

BBQ SAUCE: In a heavy bottom pot, heat the oil to medium heat.  Add the onion, carrots, celery and season with salt and pepper.  Sauté until caramelized but not burned (5-7 minutes).  Add the bourbon to deglaze the pot and reduce by half.  Add tomatoes, chicken stock, vinegar, dry mustard and cinnamon, bring to a boil, then simmer until reduced by half again.  Add ketchup, brown sugar, honey and season to taste with additional salt and pepper.  Bring to a boil, then simmer an additional 5-7 minutes to combine the flavors.  Take the sauce off the heat, let cool and using a burr mixer or blender, blend until smooth.

Let the ribs cool for 10 minutes, then coat with sauce and serve.

Other GREAT Party Ideas:

4th of July Edible Firecrackers Recipe Treat fancy tulip flower tomatoes


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