Week 1 - Mo's Sticky Ribs - METHOD

BBQ afficianados will pooh-pooh this METHOD, but for a home cook like me with two hungry, growing boys, this METHOD rocks and this recipe has definitely made it into Kor's Core - they are sticky and yummy! (CHANGES TO RECIPE AND PERSONAL OPINIONS IN CAPS/BOLD/ITALIC)

Ingredients
2 1/4 pounds baby back ribs (I USED ONE FULL RACK)
Salt and freshly ground pepper
Granulated garlic
Extra-virgin olive oil
1 tablespoon whole cloves (WAY TOO MUCH - TRY 1 tsp)
One 12-ounce bottle of lager
1 cup ketchup
1 cup peach or apricot jam
3 tablespoons fresh lemon juice
(YOU MAY OPT FOR YOUR FAV BBQ SAUCE, BUT KETCHUP, JAM/JELLY & LEMON JUICE ARE ALL STAPLES IN THIS HOUSE. I SUBBED THE PEACH/APRICOT FOR THE PLUM JELLY I MADE THIS PAST SUMMER - JUST BECAUSE I HAD IT.)

Directions
1.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.



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. (ADD MORE ACIDITY IF YOUR LEMONS AREN'T TART ENOUGH AND THE SAUCE IS TOO SWEET FOR YOU)
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.

Original recipe - http://www.foodandwine.com/recipes/mos-sticky-ribs