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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Found the recipe for baking the ribs in beer before grilling online a few years ago, and we love it. I always doctor up the bottled BBQ sauce in the remainder of the recipe, learned that trick from a lady that I worked with several years ago. Ingredients:
6 racks back ribs |
2 tbsp coarse salt |
2 tbsp chili powder |
1 tbsp coarse black pepper |
1 12 oz bottle dark ale |
1 bottle sweet baby rays barbque sauce |
1/4 white onion, minced |
juice of 1/2 lemon |
3-4 t worcestershire |
1 t liquid smoke |
(a few tablespoons of beer or jack daniels can be added here, as well). |
Directions:
1. Pre-heat oven to 325°F
2. Remove tough membrane from concave (non-meaty) side of rib rack.
3. Combine salt and pepper and season both sides of the rib racks.
4. Place ribs, meaty side up, on a shallow baking sheet, on a rack if you have one, directly on to the sheet if you don’t.
5. Use a second baking sheet to avoid overcrowding.
6. Pour beer onto baking sheet(s).
7. Cover tightly with aluminum foil and bake for 60 minutes, or until meat is tender and is beginning to recede from bones.
8. 30 MINUTES BEFORE BAKING TIME ENDS,
9. Place BBQ Sauce and following ingredients in small saucepan and simmer until time to baste ribs.
10. WHEN BAKING TIME IS OVER
11. Remove from oven and refrigerate until the grill is ready. (IF grilling right away, place on counter so they will be at room temp when place on grill)
12. Place on grill set at mediumlow.
13. Baste ribs with sauce, turn, and baste other side.
14. Baste and turn every few minutes or so until ribs are nicely coated and hot.
15. ***Barbecue sauce burns very easily, so keep a close eye on them.***
16. ***This recipe works just as well for side ribs. Simply increase steaming time to two hours.***
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