This recipe is a shout out to my old friend Monte Pearl from Lansing, Michigan. It’s a great way to enjoy your ribs in the middle of winter when you don’t want fight the single temps outside in the north. I love this method because it results in fall off the bone meat with the same carmelized and sticky crust without having to grill.
I learned this method from Bobby Flay participating in a Charity Rib Cook-off in Saratoga Springs, NY with him. I think you’ll love the results.
1 Full Rack Baby Back Ribs
1/2 Cup Brown Sugar
3 Cloves of Garlic, Minced
2 Tsp Salt
1 Tbsp Black Pepper
1 Tbsp Chili Powder
1 Tsp Cayenne Pepper (can increase if you like more heat)
1/2 Cup Pineapple or Apple Juice
1/4 Cup Honey
1 Cup BBQ Sauce ( I love Sweet Baby Rays for sticky ribs)
Remove the membrane from the underside of the rack of ribs
In a small bowl, mix brown sugar, minced garlic, chili powder, salt, cayenne pepper and black pepper together. Rub brown sugar mixture on ribs, coating the entire rib, and place in a large resealable plastic bag. Refrigerate for at least 4 hours (the longer, the better).
When ready to cook, preheat your oven to 275 degrees.
Place the ribs in a deep baking dish, you can cut the rib rack in half if necessary to fit. Add 1/2 cup pineapple or apple juice, cover with foil tightly and bake the ribs for 3 1/2 to 4 hours until they are fall off the bone tender.
Remove from oven and take your ribs out of the baking pan and place on a sheet pan or cookie sheet. Brush with honey first and then your BBQ sauce.
Move an oven rack near to the top of the oven. Turn broiler to high and broil the ribs for 3-4 minutes, just until the barbeque sauce begins to caramelize.
Remove from oven, let them rest until cool enough to handle, cut into portions and serve.
At this point you will need a lot of napkins and twice as much Beer, enjoy! 🙂