Active: 20 mins.Total Time: 3 hrs. 20 mins.Servings: 4 to 6Make-Ahead

For almost four years, Fred Donnelly's red Mogridder's BBQ truck has animated a nondescript section of the Bronx, where it sits in front of his auto repair shop. (The Mogridder's special—an oil change and brake check plus a platter of slow-smoked ribs—does brisk business.) Last October, Donnelly finally opened a place to sit and eat. He makes these spectacularly sticky ribs at home. "Anyone you make them for falls in love with you," he says.

Ingredients:

1. 2 1/4 pounds baby back ribs2. Salt and freshly ground pepper3. Granulated garlic, for sprinkling4. Extra-virgin olive oil, for drizzling5. 1 tablespoon whole cloves6. One 12-ounce bottle of lager7. 1 cup ketchup8. 1 cup peach or apricot jam9. 3 tablespoons fresh lemon juice

Directions:

1. Preheat the oven to 300°. On a rimmed baking sheet, season the ribs with salt, pepper and garlic. Drizzle with oil and scatter the cloves over the ribs and in the pan. Pour the beer over the ribs, cover with foil and bake for 2 hours, until the meat is tender.

2. Strain the pan juices into a saucepan. Whisk in the ketchup, jam and lemon juice and boil over high heat until reduced to 1 1/2 cups, about 20 minutes.

3. Preheat the broiler. Set the ribs meaty side down on the baking sheet, brush with glaze and broil 4 inches from the heat for 7 minutes. Turn the ribs and brush with half of the remaining glaze. Broil for 10 minutes, until starting to char. Brush with the remaining glaze and broil until browned, 10 minutes. Let rest for 10 minutes and serve.