[Editor's Note: Do you eat ribs only in grilling season? Well, this recipe, which involves simmering and then baking, might just change your mind. They require low and slow cooking, but not a lot of attention while that's going on, so they're a perfect project for a rainy or chilly Sunday afternoon. --Genie]
Sticky Dry Garlic Ribs
The simmering method renders a lot of the fat and leaves it behind in the pot, so the ribs aren’t as greasy as they often can be. Still falling off the bone, still full of rich, meaty flavour, but without the heaviness (and heartburn) associated with the recipes that let them swim in their own fat. You can do the simmering part well in advance of baking the ribsgreat if you want to serve them at a party.
Image Credit: Foodess, used by permission.