Sweet, sticky, tender pork ribs, literally falling off the bone, are one of those classic meals that remind me of summer. They are however very difficult to eat without re-enacting a scene from Jurassic Park, which is why I prefer to eat them in the privacy of my own home, not in a restaurant.
This version is a tasty change-up from traditional tomato-based barbeque sauces using a blend of cherry and marmalade jams which are a great flavor pairing with the pork.
4-5 pounds pork ribs
1 cup cherry preserves
1 cup orange marmalade
2 tablespoons olive oil
2 tablespoons kosher salt
2 tablespoons freshly ground black pepper
2 tablespoons ground fennel
1 tablespoon crushed red pepper flakes
1) Preheat oven to 250 degrees.
2) Season your ribs with the olive oil, salt, pepper, fennel and red pepper.
3) Place ribs, meat side down, in a roasting pan.
4) Cover the pan with aluminum foil and place it in the oven.
5) Roast the ribs for 4-5 hours, testing for doneness at 4 hours.
6) Combine the jelly and the marmalade in a small saucepan and heat the mixture on the stove until melted.
7) Remove the pan with the ribs from the oven and turn the ribs over meat side up.
8) Increase the heat on the oven to 400 degrees.
9) Baste the ribs with the sauce and return the pan to the oven, uncovered, 3-5 minutes, until the sauce has caramelized on the ribs.