With butter and lots of cheese.
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Mo’s Sticky Ribs Recipe
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October 13th, 2009Food, Main courses- These babies need to cook for a long time, about 3 hours. But they pretty much take care of themselves and you will only spend about 20 minutes cooking. You will probably want to eat them all yourself… but 4 people can share them too, if you feel like company!
- Adapted from Food & Wine Magazine
with sour cream and scallions
- 1 kg baby back ribs
- Salt and freshly ground pepper
- 3 chopped garlic cloves, for sprinkling
- Extra-virgin olive oil, for drizzling
- 1 tablespoon whole cloves
- One 1/2 liter bottle of lager
- 2.5 dl ketchup
- 2.5 dl peach or apricot jam
- 3 tablespoons fresh lemon juice
- Serve with baked potatoes, sour cream and scallions or a salad, or cole slaw, or just eat ‘em as they are!
- Preheat the oven to 150°C. 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.
- Strain the pan juices into a saucepan. Whisk in the ketchup, jam and lemon juice and boil over high heat until reduced to about 4 dl, about 25 minutes.
- Preheat the broiler. Set the ribs meaty side down on the baking sheet, brush with glaze and broil 10 cm 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.