Recipe: Lo’s All-American Sticky Ribs

Photo by Shauna Alexander

This is perfect for a dinner party or BBQ.  Unfortunately in DC, a lot of us don't have outdoor grills or even if we do, it is just to damn hot!  Don't worry, these ribs can be made in your oven.  Sarah Charnes claims they are the best ribs ever. Fun times!  Find this BBQ recipe and more in the Capital Cooking Cookbook.

2 pounds baby back ribs

All-American Spice Rub
Olive oil, for drizzling
One 12-ounce bottle of beer
1 cup ketchup
1 cup peach or apricot 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 stove-top and continue to stir 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 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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