Grilled Ripe Plantains (Plátanos Maduros a la Parrilla)
['3 tablespoons unsalted butter', '3/4 cup packed brown sugar', '2 tablespoons apple cider vinegar or sherry vinegar', '4 very ripe (black) plantains']
Place the butter and sugar in a small saucepan over medium heat and cook until the butter is melted and the sugar is dissolved in it. Add the vinegar and stir well. Remove from the heat and set aside.
Heat your grill to high (550°F) and close the lid. Wait at least 15 minutes before lowering the heat to medium-high (450°F) and continuing. Oil the grill grates with a vegetable oil-soaked paper towel held with a long pair of tongs.
Slice the unpeeled plantains in half lengthwise and place them cut side down on the grill. Close the lid and cook for 15 minutes. Turn the plantains over and baste the cut sides of the plantains with the butter glaze. Close the lid and continue cooking for another 15 minutes. Brush a bit more glaze on the plantains before removing them from the grill.
Serve the plantains in their skins while hot from the grill.
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