The best parties are the ones you have with people you love. So go ahead, invite old and new friends for a dinner of no-stress ribs. —anka
Test Kitchen Notes
WHO: Anka is based in Ontario and specializes in Eastern European-influenced dishes.
WHAT: Sweet-but-not-too-sweet barbecued ribs.
HOW: Roast or grill baby back ribs (even the day before!), then finish them with a smoky-sweet black currant sauce with a kick from chipotle peppers.
WHY WE LOVE IT: These ribs are delicious, easy to make, sweet from the jam, and spicy from the chipotles in adobo. You can even make them ahead of time. What's not to love? —The Editors
baby back ribs
Black Currant Barbecue Sauce
black currant sauce (1/2 cup black currant jam with 1/4 cup of water)
Season ribs with salt and garlic powder and wrap in aluminum foil.
I started with frozen ribs and wrapped them separately.
Bake, wrapped, at 350° F for 1 1/2 hours before cutting open the foil. Brush with barbecue sauce (recipe below) and leave the foil open. Put the ribs back in the oven for 10 minutes, and let the meat rest for 10 minutes before serving.
If you are having a barbecue, cook the ribs ahead of time in the foil and at the end of the first 1 1/2 hours of cooking, leave them wrapped. The ribs can be cooked day before. When dinnertime comes, take the ribs out of the foil, heat them on the grill, and brush with the barbecue sauce. Grill for 10 to 15 minutes. Let rest for 10 minutes before serving.
Make some extra side dishes ahead. The party will be more relaxing for you and more pleasant for your guests.