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
• 2 cups hot water
• 1 cup balsamic vinegar
• 1/2 cup packed dark brown sugar
• Equipment: 2 large roasting pans

Instructions

1. Mince and mash garlic to a paste with 1 teaspoon salt. Stir together with rosemary, brown sugar, vinegar, cayenne, 1 tablespoon salt, and 1 teaspoon pepper. Rub evenly all over ribs and transfer to roasting pans. Marinate, chilled, 8 to 24 hours.
2. Preheat oven to 425°F with racks in upper and lower thirds.
3. Pour 1/2 cup water into each roasting pan and tightly cover pans with foil. Roast ribs, switching position of pans halfway through, until meat is very tender, about 1 3/4 hours. Remove pans from oven and transfer ribs to a platter.
4. Make glaze and grill ribs: Add 1 cup hot water to each roasting pan and scrape up brown bits. Skim off and discard fat, then transfer liquid to a 10-inch skillet. Add vinegar and brown sugar and bring to a boil, stirring occasionally. Boil until reduced to about 1 cup, about 15 minutes. Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas); see Grilling Procedure . Brush some of glaze onto both sides of racks of ribs. Grill, turning occasionally, until ribs are hot and grill marks appear, about 6 minutes. Brush ribs with more glaze and serve remaining glaze on the side.
5. Add 1 cup hot water to each roasting pan and scrape up brown bits. Skim off and discard fat, then transfer liquid to a 10-inch skillet. Add vinegar and brown sugar and bring to a boil, stirring occasionally. Boil until reduced to about 1 cup, about 15 minutes.
6. Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas); see Grilling Procedure .
7. Brush some of glaze onto both sides of racks of ribs. Grill, turning occasionally, until ribs are hot and grill marks appear, about 6 minutes.
8. Brush ribs with more glaze and serve remaining glaze on the side.
9. What to drink: Artezin Mendocino Zinfandel '07 or Château de Chamirey Mercurey Rouge '07
10. Artezin Mendocino Zinfandel '07 or Château de Chamirey Mercurey Rouge '07