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.
Ingredients6 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.