We've been here for about six months now but the barbecue is still not set up (a lot of things on the list before the BBQ) so I needed to make our ribs in the oven. But, my friend Emily was driving up for lunch and a visit -- her first time at our new place. This was a meal that had to be worth renting a car for. And yet, I decided to try a new recipe. I doused the ribs with olive oil and seasoned them, on both sides, with S&P and garlic powder. I didn't have the whole cloves the recipe called for so I sprinkled on ground cloves and then added about 8 whole allspice berries, I poured a bottle of beer over the ribs, sealed the pan with foil and baked them in a 300º oven for 2 hours. The meat came out super tender, already coming away from the bone, if not exactly picturesque. It was time for sauce.
The recipe I was following called for 1 cup of peach or apricot jam. But I zeroed in on this particular dish as an excuse to use up the half jars of jelly in my fridge. I mixed apple jelly, peach jam, and honey (to total 1 cup or so), 1 cup of ketchup, 3 TB of lemon juice, a heavy pinch of chiles, and the pan juices from the ribs in a saucepan and let it reduce down into a sticky irresistible sauce for about 20 minutes over medium high heat.
With the ribs meat side down I brushed a good quantity of he sauce over the bones and popped the sheet pan under the broiler for about 7 minutes. I turned the ribs over and brushed on half of the remaining sauce and broiled another 10 minutes. Lastly I brushed the rest of the sauce over the meat again and broiled another 10 minutes until the ribs were deeply browned and just a tad charred. Picture perfect sticky delectable ribs, and only two pans to clean.
"You'll be making those again," James declared.
Our first summer squash of the summer farmer's mart season was a quick braise with yukon gold potatoes, tomatoes and onion flavored with celery leaves, basil, and a few mustard greens from our garden.
I sent Emily home with cobbler to go.