Beer and Smokin’ Stampede BBQ Ribs |
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Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 2 |
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Simmering the ribs in beer imparts a real beer flavour to the meat. All the better to accentuate the beer, bourbon, coffee and chipotle flavours of Smokin’ Stampede sauce. It includes PC products, so I named what could best be used in case you don't live near a Loblaw's store. It's the method that counts the most with this recipe. It is recommended to serve these ribs with 4 Ingredient Tangy Coleslaw. Enjoy. Ingredients:
4 (12 ounce) cans lager beer (light de-alcoholized is fine) |
1 onion, cut in quarters |
2 bay leaves |
1 rack pork back ribs, cut in half (about 1-1/4 lb) |
1/2 cup beer & chipotle barbecue sauce (if you can't get this sauce, try and get something that mimics the flavours mentioned in the descrip) |
Directions:
1. In large saucepan, combine beer, onion and bay leaves. Cover. Bring to a boil. Add ribs to beer; reduce heat to simmer. Cover and cook for 1 hour or until meat is tender.
2. Preheat barbecue to medium-low heat.
3. Drain ribs, discarding cooking liquid. Place hot ribs on large plate; immediately coat with some of BBQ sauce. Place ribs on greased grill. Close lid; cook 15 to 20 minutes, turning and brushing with more sauce every 5 minutes.
4. Transfer ribs to cutting board. Cut between ribs. Serve with coleslaw, if desired.
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