Balsamic Ribs

Place both raw rib racks bone-side up on the walnut cutting board. Use the tip of the 8-inch chef knife to slide under the thin, silvery membrane covering the bone side, grip the loose membrane edge with a paper towel for traction, and pull it away in one full sheet. Trim any loose, dangling fat pieces from the racks, leaving a uniform 3mm fat cap across the meat side. Pat all rib surfaces completely dry with a paper towel to help dry rub adhere firmly.

Combine 2 tablespoons light brown sugar, 1 tablespoon kosher salt, 1 teaspoon freshly ground black pepper, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, and ½ teaspoon onion powder in the medium brushed stainless steel mixing bowl. Stir to fully incorporate, breaking up any hard brown sugar clumps with your fingertips. Sprinkle the rub evenly across every surface of the trimmed ribs, pressing gently so the spice mix adheres firmly to the meat, covering the meat side, bone side, and cut edges. Let the seasoned ribs rest at room temperature for 20 minutes while you preheat the oven to 150°C (300°F).

Arrange the seasoned rib racks bone-side down on the parchment-lined rimmed half-sheet baking sheet, leaving 2cm of space between racks for even air circulation. Cover the entire baking sheet tightly with heavy-duty aluminum foil, crimping edges firmly to create an airtight seal that traps steam for tender meat. Transfer to the preheated 150°C (300°F) oven and cook for 2 hours, until meat pulls 5mm away from the cut bone ends and yields easily when prodded with a fork, but remains firm enough to hold its shape for glazing.

While the ribs cook, place the small stainless steel saucepan on the stovetop over medium-low heat. Add 120ml aged balsamic vinegar, 60ml ketchup, 2 tbsp honey, 2 tbsp dark brown sugar, 1 tbsp Dijon mustard, 2 crushed garlic cloves, and 1 tsp soy sauce to the pan. Whisk continuously with the small silicone whisk as the mixture comes to a gentle simmer, then reduce heat to low and cook for 8-10 minutes, until the glaze thickens enough to coat the back of a spoon, reducing by roughly one third. Remove from heat, discard the crushed garlic pieces, and stir in 1 tbsp unsalted butter until fully melted and glossy. Set aside to cool slightly; the glaze will thicken more as it cools.

After 2 hours of slow cooking, remove the baking sheet from the oven, carefully peel back the aluminum foil to avoid burns from escaping hot steam. Turn the oven broiler to high. Use the long silicone-tipped tongs to confirm the ribs are tender, then brush a thick, even coat of balsamic glaze across the entire meat surface using the pastry brush. Place the uncovered baking sheet 15cm below the broiler element for 3-4 minutes, watching closely, until the glaze bubbles and caramelizes into dark, sticky spots (do not let it burn, as balsamic sugar scorches quickly). Pull the sheet out, brush on a second coat of glaze, and broil for 1 more minute until glossy. Remove from oven and let rest for 10 minutes before serving.

Use the long tongs to transfer the finished, rested ribs to the matte off-white oval ceramic platter. Cut between the bones into individual 2-bone sections if desired, or leave as full racks for family-style serving. Drizzle any remaining balsamic glaze over the top, then scatter fresh thyme leaves across the ribs for a bright, herbaceous garnish. Serve immediately while warm and sticky.