Fruit-steamed ribs
- 6 Servings
- 20mPrep Time
- 120mCook Time
- 140mReady In
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.
Ingredients
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 sauceDirections
- 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.
