Recipe courtesy of Whisk Gourmet
Beer-Braised Baby Back Ribs
- Level: Intermediate
- Yield: 45 pounds ribs
- Total: 4 hr 10 min
- Active: 1 hr 40 min
Ingredients
45 pounds baby back ribs, diamond scored on bone side
2 quarts Rib Spice, recipe follows
Salt and pepper
3 quarts porter or other dark beer
3 quarts vegetable stock
5 white onions, julienned
Molasses Barbeque Sauce, recipe follows
Rib Spice:
2 1/2 cups brown sugar
1 cup chili powder
1/2 cup granulated onion
1/2 cup salt and pepper, mixed
1/2 cup salt and pepper, mixed
1/4 cup granulated garlic
1/4 cup dried oregano
Molasses Barbeque Sauce:
2 cups ketchup, such as Heinz
1/2 cup molasses
1/4 cup cider vinegar
4 1/2 tablespoons steak sauce, such as A1
1/4 pound brown sugar
1/2 tablespoon chili powder
1/4 teaspoon granulated garlic
1/4 teaspoon granulated onion
Directions
- Rub the ribs liberally with the Rib Spice and let them sit, covered, in the refrigerator overnight.
- Prepare a charcoal grill.
- Season the ribs with salt and pepper. When the coals are very hot, grill the ribs for 5 to 7 minutes per side.
- Preheat the oven to 300 degrees F.
- Arrange the ribs in roasting pans. Pour the beer and vegetable stock over the ribs and spread the onions over the top.
- Cover each roasting pan with plastic wrap and heavy-duty aluminum foil. There should be no holes in the plastic wrap or the foil. Braise the ribs until a bone comes out with minimal resistance when pulled, about 2 hours. Do not over-braise.
- Remove the plastic wrap and foil and let the ribs cool in their braising liquid.
- To serve, prepare a charcoal grill. Warm the ribs over medium heat and baste with the Molasses Barbeque Sauce. Serve hot.
Rib Spice:
- Combine the brown sugar, chili powder, granulated onion, salt and pepper, granulated garlic and dried oregano in a large bowl and whisk until well combined.
Molasses Barbeque Sauce:
- Combine the ketchup, molasses, vinegar and steak sauce in a medium saucepan over low heat. Once the mixture comes to a simmer add the sugar, chili powder, granulated garlic and granulated onion. Stir the sauce often to prevent the sugars from scorching and do not allow the sauce to boil. Simmer for 30 minutes. Yield: enough for 3 racks of ribs.