Sweet and Sour Sticky Ribs

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Here’s another recipe in your rib rotation. We are fans of Sweet Baby Rays BBQ sauce here, but it’s nice to mix things up a bit. I prepare the ribs the same way, just add this flavorful sauce at the end to coat the tender, falling off the bone ribs.

Tips:

• You can make this sauce ahead of time and store it in the refrigerator.

• Easily double this recipe if you are feeding a crowd.

• If you have leftovers, shred the meat and make a fried rice with it.

Sweet and Sour Sticky Ribs

Serves 3-4

PREP 15 minutes

COOK 3 hours

INGREDIENTS

1 rack Baby Back Ribs, silver skin removed from back

1 bottle of beer- avoid flavored ones

1 tablespoon olive oil

1/2 onion, minced

1/4 cup maple syrup

2 tablespoons apple cider vinegar

2 tablespoons balsamic reduction, like what you’d use on a caprese sandwich

kosher salt and pepper

Sesame seeds, green onion- optional to serve

INSTRUCTIONS

1. Preheat the oven to 300 degrees.

2. Place your ribs in a roasting pan and season with salt and pepper. Add the bottle of beer to the pan, avoiding the ribs.

3. Place your ribs in the oven and cook for 2 1/2-3 hours until they are almost falling off the bone.

4. Meanwhile make the sauce. In a small saucepan over medium heat, heat the oil. Add the minced onion and a pinch of salt and cook until the onion is soft and translucent, about 7 minutes.

5. Add the vinegar, maple and balsamic and raise the heat bringing the mixture to a boil. Lower to a simmer and cook until the mixture is reduced by half and thick. Set aside until ribs are ready.

6. Remove the ribs from the oven. Raise oven to high broil.If there is liquid still in the pan, drain it.

7. Baste the sauce all over the top and bottom of ribs. Place in the oven for about 2 minutes. Watch carefully so that the ribs don’t burn. Remove when they are browned a bit and sauce is thickened on the ribs. You can repeat this process if you have enough sauce.

8. Allow the meat to rest 5 minutes before cutting along each rib and placing on a serving platter. I like to sprinkle sesame seeds and some green onion on top.