Here’s my absolute favorite barbeque recipe for baby back ribs. Substitute
regular pork spareribs if you prefer - or even chicken - but the marinade is really
perfect for baby back ribs. The ribs are gently pre-cooked in the oven, then finished
on the grill (alternatively, place them under the broiler) for a tender, juicy
result. (Sauce makes about 2 3/4 cup - may be multiplied as needed.)
4-5 pounds, baby back ribs
4 cloves, garlic - chopped (or to taste)
4 teaspoons, dry mustard
1/2 cup, Sherry
1/4 cup, soy sauce
2 cups, apricot jam
1 teaspoon, ground cloves
1 teaspoon, fennel seed
1 teaspoon, anise seed
1 teaspoon, ground cinnamon
Rinse ribs under cold water, and pat dry with paper towels. Rub with chopped
garlic on both sides. Preheat oven to 325 degrees.
Blend together all remaining ingredients to make marinade/sauce. Set aside
about 1 cup of the sauce. Coat ribs thoroughly with the remaining sauce.
Place ribs in a roasting pan (place them so that air can circulate around the
racks of ribs as much as possible for even cooking), cover the roasting pan
with lid or foil, and cook the ribs in the preheated oven for 45 minutes (about
1 hour for regular pork spareribs). Remove the pan from the oven, and allow
to stand (still covered) for about 45 minutes.
May be made ahead to this point - if pre-cooked ribs will stand for longer
than 2 hours, refrigerate the ribs; then remove the ribs from the refrigerator,
and allow them to return to room temperature (allow to stand about 45 minutes)
before grilling.
Prepare barbeque grill. Over medium-hot heat, grill the ribs, coating generously
with reserved sauce, until they are hot through and a good glaze has formed
on their surfaces. Allow the racks of ribs to "coast" (stand) for
about 15 minutes - if you can stand to wait - before cutting them into individual
ribs for serving.
