Adapted from Food and Wine Magazine
This is perfect for a dinner party or BBQ. Sarah Charnes claims they are the best ribs ever. Fun times!
2 pounds baby back ribs
Extra-virgin olive oil, for drizzling
One 12-ounce bottle of beer
1 cup ketchup
1 cup peach jam
3 tablespoons fresh lemon juice
- Preheat the oven to 300°. In a large braising pan (mine is from Le Creuset and it works perfectly) or a rimmed baking sheet, season the ribs with the All –American spice rub and drizzle with the olive oil to rub into the meat. Pour
the beer over the meat and cover with the lid or foil and bake slowly
for two hours until the meat is tender and falling off of the bone.
- Remove ribs from braising pan and whisk in the ketchup, jam and lemon juice. Bring liquid to a boil on stovetop and continue to stir until reduced to 1 1/2 cups, about 20 minutes.
the broiler. Set the ribs meaty side down on the baking sheet, brush
with glaze and broil for 7 minutes. Turn the ribs and brush with the
rest of the remaining glaze. Broil for 10 minutes and then let rest for
10 minutes and serve with corn on the cob.
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