Mo’s Sticky Ribs

Mo’s Sticky Ribs
Photo by Tina Rupp


  • 3 tablespoon(s) fresh lemon juice
  • Granulated garlic
  • 1 cup(s) peach or apricot jam
  • Salt and freshly ground pepper
  • 2.25 pound(s) baby back ribs
  • 1 cup(s) ketchup
  • 1 12-ounce bottle of lager
  • + 2 more ingredients
    • Extra-virgin olive oil
    • 1 tablespoon(s) whole cloves

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 saucepa...

View full recipe at Food & Wine


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