The chef who makes these delicious “sticky ribs” says, “Anyone you make them for falls in love with you.” I can now confirm that! This recipe was featured in Food & Wine magazine and is below. I modified my version by browning the ribs first then putting them into a slow cooker on low for 5 hours with the lager, cloves, and garlic. I then refrigerated them overnight to allow flavors to meld (and to calm down the process!), then the next day, warmed them, glazed and fired them off under the broiler.
- 2 1/4 pounds baby back ribs
- Salt and freshly ground pepper
- Granulated garlic, for sprinkling
- Extra-virgin olive oil, for drizzling
- 1 tablespoon whole cloves
- One 12-ounce bottle of lager
- 1 cup ketchup
- 1 cup peach or apricot jam
- 3 tablespoons fresh lemon juice
- Preheat the oven to 300°. 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 1 1/2 cups, about 20 minutes.
- 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.