Strawberry Glazed Babyback Ribs with Fennel

A couple years back, I found a recipe for babyback ribs that used currant jelly and fennel. Since, I've cooked these ribs at least a dozen times, varying the recipe and cooking method each time. Tonight, the ribs turned out exceptionally moist and juicy with just a hint of fruity sweetness and licorice. This is a recipe worth sharing. This is a hit with all the kids (except for Julia and William who I lovingly, and in a short order cook kind of way which I normally never do, left a portion of ribs plain for them to eat) who normally would not eat regular barbecued ribs.

Strawberry Glazed Babyback Ribs with Fennel

3 slabs of baby back ribs (the big pack from Costco)
salt and pepper to taste
1/2 cup strawberry jam (tonight I used homemade and it was by far the best batch)
1 teaspoon of fennel seed ground up with a mortar and pestle

Lay ribs on a rack with a pan underneath to catch the drippings. Season with salt and pepper. Cover with foil and place on middle rack in a 325 degree oven. Cook for 1 1/2 hours. Meanwhile, mix jam and fennel seed together to combine flavors. After ribs have cooked, take out of oven and lather 1/2 of jam on the rib side up. Cook uncovered an additional 20 minutes. Repeat with other side for an additional 20 minutes.

Let rest for 10 minutes, then cut and serve.