Secrets of the Best Chefs

I love a recipe like this, in which one familiar item (balsamic

vinegar) combines with something else very familiar (in this case,

the elements of a homemade barbecue sauce) to form something

entirely new. The end result, which gets slathered all over

spareribs that have been slow-roasted in the oven and baked at a

high temperature until the two entities combine, makes for a

sticky, tangy, unforgettable take on good old-fashioned ribs. If

you’re feeding a crowd, the oven is your best bet for that final

step; if you have the time, though, try broiling the ribs with the

glaze on top. The rib and the glaze fuse together and, if you take it

far enough (just before it turns black), you get a crispy, sweet, and

succulent rib that’ll be your new standard from now on.

FOR THE RIBS

2 racks spareribs*

Kosher salt

4 to 6 sprigs of fresh thyme

FOR THE GLAZE

2½ cups balsamic vinegar (don’t waste your best balsamic

here)

½ cup honey

2 cups ketchup

1 can beer (preferably dry)

1 tablespoon minced garlic

1 red onion, diced