Wednesday, August 31, 2011

What's Cookin'? Mo's Sticky Ribs

There's nothing I like more than some mouth watering, tender, full of flavor barbecue ribs. Even if they didn't have barbecue sauce on them, as long as the ribs are seasoned just right I will still tear them up. I, also, find amazing how people can cook ribs so many ways using special techniques, secret spices, and down to choosing a certain kind of grill.

I came across this recipe at This is recipe I must try. Know better time than Labor Day

Mo's Sticky Ribs

2 1/4 pound(s) baby back ribs
Salt and freshly ground pepper
Granulated garlic, for sprinkling
Extra-virgin olive oil, for drizzling
1 tablespoon(s) whole cloves
1 12-ounce bottle of lager
1 cup(s) ketchup
1 cup(s) peach or apricot jam
3 tablespoon(s) fresh lemon juice



1.Preheat the oven to 300 degrees. On a rimmed baking sheet, season the ribs with salt, pepper, and garlic. Drizzle with oil and scatter the cloves over the ribs and in the pan. Pour the beer over the ribs, cover with foil, and bake for 2 hours, until the meat is tender.

2.Strain the pan juices into a saucepan. Whisk in the ketchup, jam, and lemon juice and boil over high heat until reduced to 1 1/2 cups, about 20 minutes.

3.Preheat the broiler. Set the ribs meaty side down on the baking sheet, brush with glaze, and broil 4 inches from the heat for 7 minutes. Turn the ribs and brush with half of the remaining glaze. Broil for 10 minutes, until starting to char. Brush with the remaining glaze and broil until browned, 10 minutes. Let rest for 10 minutes and serve.


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