Beer Ribs
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 289
- Total Fat
- 18
- Saturated Fat
- 6
- Carbohydrates
- 12
- Dietary Fiber
- 1
- Sugar
- 8
- Protein
- 19
- Cholesterol
- 67
- Sodium
- 347
- Total: 9 hr 10 min (includes chilling time)
- Active: 30 min
Ingredients
2 tablespoons light brown sugar
2 tablespoons smoked paprika
1 tablespoon celery salt
1 tablespoon garlic powder
1 tablespoon onion powder
1/4 teaspoon ground allspice
Kosher salt and freshly ground black pepper
Two 1 1/2-pound racks baby back ribs
One 12-ounce bottle bock-style or dark beer
1 small shallot, minced
1/2 cup ketchup
1/4 cup molasses
2 tablespoons whole-grain mustard
1 tablespoon chipotle in adobo sauce plus 1 tablespoon chopped chipotle
1 tablespoon sherry vinegar
Vegetable oil, for the grill grates
Directions
- Combine the light brown sugar, smoked paprika, celery salt, garlic powder, onion powder, allspice, 2 tablespoons salt and a generous amount of pepper in a small bowl. Rub the mixture on both sides of the rib racks.
- Wrap each rib rack in 3 pieces of aluminum foil and refrigerate for 6 hours and up to overnight.
- Preheat the oven to 300 degrees F. Place the ribs side-by-side on a baking sheet. Unwrap the foil slightly, pour 2 tablespoons beer over each rib rack and then seal the foil tightly. Bake until the ribs are tender, and the meat can easily be pierced and pulled away with a fork, about 2 hours 30 minutes. Let cool, uncovered, until warm, about 20 minutes. Alternatively, cover and refrigerate for up to 1 day.
- Put the shallots and remaining beer in a small saucepan and bring to a boil over high heat. Boil until the beer reduces to 1/4 cup, about 10 minutes. Whisk in the ketchup, molasses, whole-grain mustard, chipotle in adobo sauce, chopped chipotle and sherry vinegar. Reduce the heat to medium-low and let simmer, stirring occasionally, until the sauce thickens slightly and reduces to about 1 1/4 cups, 8 to 10 minutes.
- Prepare a grill or large grill pan for medium-high heat. Clean and oil the grill grates.
- Brush the top of each rack of ribs with 1/4 cup of the barbecue sauce. Working in batches as needed, grill, sauce-side down, until browned and slightly charred, about 4 minutes. Cut the ribs between the bones, slather with the remaining 1 cup of sauce and serve.