BBQ Ribs with Carandini Strawberry Glaze with Balsamic Vinegar of Modena & Red Potato Mash

For the Ribs

2.2 lb pork ribs
2 tablespoons extra-virgin olive oil
1 heaping tablespoon sweet paprika
1 tablespoon brown sugar
1 tablespoon kosher salt
Freshly ground black pepper, to taste
1 garlic clove, minced
1 tablespoon apple cider vinegar or rice vinegar

For the Strawberry Barbecue Sauce

1 shallot, finely chopped
1 garlic clove, minced
1½ tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
2 tablespoons tomato paste
1 cup + 1 tablespoon hot chicken or vegetable broth
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon sweet paprika
Fresh thyme, to taste
Freshly ground black pepper, to taste
4 tablespoons Carandini Strawberry Glaze with Balsamic Vinegar of Modena

For the Red Potato Mash

1.1 lb red potatoes
2 tablespoons unsalted butter
3 tablespoons + 1 teaspoon hot milk
Salt and freshly ground black pepper, to taste

Pat the ribs dry and brush them evenly with extra-virgin olive oil. In a small bowl, combine the sweet paprika, brown sugar, kosher salt, freshly ground black pepper, and minced garlic. Rub the seasoning mixture generously over both sides of the ribs. Drizzle with the apple cider vinegar or rice vinegar.

Wrap the ribs tightly in aluminum foil and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to penetrate the meat.

Meanwhile, prepare the strawberry barbecue sauce. Melt the butter with the olive oil in a saucepan over medium heat. Add the shallot and garlic and sauté until softened and fragrant, about 3–4 minutes. Stir in the tomato paste and cook for 1–2 minutes. Add the hot broth and bring to a gentle simmer. Cook until the sauce begins to reduce and thicken.

Stir in the soy sauce, Worcestershire sauce, sweet paprika, fresh thyme, and black pepper. Simmer for a few minutes, then add the Carandini Strawberry Glaze with Balsamic Vinegar of Modena. Continue cooking until the sauce is thick, glossy, and aromatic. Remove from the heat and blend with an immersion blender until smooth and velvety. Set aside.

Preheat the oven to 320°F. Place the foil-wrapped ribs in a baking dish and bake for approximately 2–2½ hours, or until the meat is very tender and pulls away easily from the bones.

Carefully unwrap the ribs and discard the foil. Brush generously with the Strawberry Balsamic Barbecue Sauce, coating all sides. Increase the oven temperature to 355°F and return the ribs to the oven for about 30 minutes, brushing with additional sauce halfway through, until the surface is glossy, sticky, and caramelized.

Meanwhile, prepare the red potato mash. Place the red potatoes, unpeeled, in a large pot of generously salted water. Bring to a boil and cook until the potatoes are completely tender when pierced with a fork, about 15–20 minutes depending on size.

Drain well and, if desired, peel the potatoes while they are still warm. Transfer them to a bowl and mash until smooth. Add the butter and hot milk gradually, mixing until creamy. Season with salt and freshly ground black pepper.

Allow the ribs to rest for 5–10 minutes before cutting into portions. Serve immediately with the red potato mash and the remaining  Strawberry Balsamic Barbecue Sauce.