Mo's sticky ribsI got this recipe from the August 2009 issue of Food and Wine. They were, indeed, sticky. This is a recipe from Mogridder’s, the famous barbecue truck in the Bronx. I have mixed feelings about them.

I didn’t use baby backs because I had some St. Louis ribs already in the freezer. They were good and tender, a little fatty, and not plentiful enough. If I made these again I’d use the baby backs, and more of them. They were definitely missing the smoke of a real barbecued rib, but for an indoor/oven version they weren’t bad at all. However, broiling anything for that long can lead to some fun smoke detector adventures. Adam and I were both kind of cranky by the time the ribs were actually finished. I’d also line my rimmed cookie sheet with foil, that sauce destroyed it. I halved the recipe, but here’s the full one.

Mo’s Sticky Ribs (from August ’09 Food and Wine)

2 1/4 pounds baby back ribs
Salt and freshly ground pepper
Granulated garlic, for sprinkling
Extra-virgin olive oil, for drizzling
1 tablespoon whole cloves
One 12-ounce bottle of lager
1 cup ketchup
1 cup peach or apricot jam
3 tablespoons fresh lemon juice

Read more on Recipe-A-Day Week Vol. II: Day Four, Mo’s Sticky Ribs…