Barbequed Ribs

I have to admit I am not a huge rib fan. I find that most of the time they are chewy and don’t have much meat on them. Despite that I decided to go for it and make some at home.

I found an amazing looking recipe in an Cook's Country Magazine, so I gave it a whirl.

Man, I am so glad I did, they were insanely good.

Besides being a bit time consuming they were really very easy. The barbeque sauce is to die for and it made so much I was able to BBQ chicken later in the week and used the left over sauce.

What you need,

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For the Spice Rub and Ribs

1 tbsp. black pepper

2 tsp. salt

1 ½ tsp. smoked paprika

¾ tsp. garlic powder

½ tsp. cayenne pepper

1 tbsp. brown sugar

4-6 lbs. baby back ribs, membrane removed

1 cup beer, I used some honey lager I picked randomly, but any beer will do.

For the BBQ Sauce:

2 cups ketchup

1 cup packed brown sugar

½ cup cider vinegar

½ cup soy sauce

¼ cup yellow mustard

6 cloves garlic, minced

Salt and Pepper

Adjust the oven rack to the middle position and preheat your oven to 350 degrees. In a small bowl combine the pepper, salt, paprika, garlic powder, cayenne and brown sugar in a bowl. Pat the ribs dry with a paper towel and rub the entire surface with the spice rub.

Arrange the ribs in a large roasting pan, overlapping if needed to fit them in. Pour the beer over the ribs. Cover the roasting pan tightly with tinfoil and bake in the oven for about 2 ½ hours, or until the meat is tender and starting to pull away from the bone.

For the sauce, combine the ketchup, brown sugar, vinegar, soy sauce, mustard and garlic in a bowl. Season with salt and pepper to taste. Refrigerate the sauce in an airtight container until you are ready to use it.

Once you remove the ribs from the oven transfer them to a rimmed baking sheet and brush them liberally with 1 cup of the barbeque sauce. Let them come to room temperature then cover with foil and refrigerate for at least 6 hours or up to 1 day.  Let the ribs sit at room temperature for 1 hour before grilling.

Heat your grill to medium high, clean the grates and lightly brush with oil.

Cook the ribs, flipping and brushing with the remaining sauce every few minutes until hot, well glazed and lightly charred, approximately 20 minutes.

Let ribs rest under foil for about 10 minutes before serving. You can heat any remaining sauce in the microwave for 30 seconds to serve alongside.

I am so happy I decided to make these ribs. They were so tender and meaty, the sauce was sweet and sticky and they got nice and crispy, they were perfect!

I will be making these again, very soon!

Jen

Recipe from Cook’s Country Magazine “Lost Recipes” August 2012