Mo's Sticky Ribs
Recipe from
Food & Wine
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. (The Mogridder's special--an oil change and brake check plus a platter of slow-smoked ribs--does brisk business.) Last October, Donnelly finally opened a place to sit and eat. He makes these spectacularly sticky ribs at home. "Anyone you make them for falls in love with you," he says.
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Ingredients
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2 1/4 poundsbaby back ribssee savings
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Salt and freshly ground peppersee savings
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Granulated garlic, for sprinklingsee savings
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Extra-virgin olive oil, for drizzlingsee savings
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1 tablespoonwhole clovessee savings
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1 12-ouncebottle of lagersee savings
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1 cupketchupsee savings
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1 cuppeach or apricot jamsee savings
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3 tablespoonsfresh lemon juicesee savings
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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.
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