Mo's Sticky Ribs

Mmmmmmmmmmmmm...ummmm MMMMMMMMMMM!!!  Nothing I like better on Labor Day is the smell of ribs on the grill and this recipe I got off of Food & Wine's website for Mo's Sticky Ribs is one of the best!.

For almost four years, Fred Donnelly's red Mogridder's BBQ truck has animated a nondescript section of the Bronx, where it sits in front of his auto repair shop. Last October, Donnelly finally opened a place to sit and eat. He makes these spectacularly sticky ribs at home.This is how he does it!  


INGREDIENTS:


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

DIRECTIONS:

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.



Enjoy!~ Eat Well My Friends!