Fruit-steamed ribs

  • 6 Servings
  • 20mPrep Time
  • 120mCook Time
  • 140mReady In
  • Category : Food
  • Subcategory : Meat
  • Main Ingredient : pork ribs
  • Chef : Cliff Hagerman

Fall-off-the-bone baby back ribs, pork ribs cooked with moist heat till the meat slides easily from the bone, tend to be a love-it-or-hate-it dish. Haters complain that the term “barbecue” is mistakenly applied to such ribs, which often don’t see smoke or fire; they deride the texture as “mushy” or “meat Jell-O.” Lovers adore the succulent, fork-tender texture and the rich blanketing of sauce and don’t get hung up on semantics.


6 full slabs baby back ribs, membranes removed Celery salt to taste Granulated garlic to taste Cajun seasoning to taste 1 bunch celery, coarsely chopped 2 onions, peeled and coarsely chopped 2 oranges, sliced 2 pineapples, peeled, cored and sliced Barbecue sauce


  • Rub the ribs with celery salt, granulated garlic and Cajun seasoning.
  • Arrange the ribs in a row, tilted on their side lengthwise, in a deep roasting pan.
  • Heat the oven to 500 degrees.
  • Top the ribs with the celery, onions and slices of oranges and pineapples.
  • Fill the pan with 1 inch of water and cover entirely with foil.
  • Place in the oven for 2 hours at 500 degrees.
  • Just before serving, slather with barbecue sauce and crisp on a grill or under the broiler for a few minutes.