3 slabs baby back ribs
rib rub (your preference)
6 or 12 pack beer
2 cloves garlic, minced
4 tablespoons olive oil
1 cup onion, chopped
1 1/3 cups cider vinegar
1/2 cup brown sugar
2 cans (about 16 oz) tomato sauce
1 tbsp Worcestershire sauce
pinch cayenne pepper
2 sweet onions
2 green peppers
Note: The best smoked ribs need plenty of care taking over them, and need a little extra time to get the very best from them.
For the BBQ Sauce:
Heat olive oil in a medium sauce pan on medium heat, then soften then onion and garlicÂ for about 3 minutes taking care not to burn them. Add the vinegar and cook for a further 3 minutes, then add the remaining ingredients, according to your taste and raise to a low boil; then reduce to a simmer for one hour.
Cool; then serve or refrigerate, as this may be made a few days ahead to allow you to relax while the ribs cook.
Depending on the amount of "bite" you like, adjust the amount of salt (approximately 2 teaspoons) hot sauce (approximately 3 teaspoons) and mustard (3 or 4 good squirts) and cayenne (a few dashes)
Now for the ribs:
1 Day ahead - generously rub the ribs with your favorite rub, then wrap each piece tightly in plastic wrap, and then in aluminum foil. Refrigerate for one day.
Soak chips in water for about 30 minutes, then dry. Heat one side of the grill, (I use a gas grill) and add the chips. When they start smoking, add the ribs, cut in half slabs, to the opposite side of the grill, preferably on a top rack. You may stack them if needed.
Pour one can of beer into a disposable aluminum pan, and place over the heat at the back of the grill (this will create some moisture inside to self-baste ribs).
Cook on a low heat. Use a gas grill thermometer to ensure a temperature of 200-225Â°F degrees. Close the lid to allow the ribs to soak the smoke flavor up, but monitor the temperature, and add chips as needed to keep the smoke billowing.
Every 15 minutes or so baste the ribs - I boil a mix of cider vinegar, lemon juice, hot sauce, pepper, Worcestershire and a little mustard for this.
When the ribs are close to being done, but not quite, I pull them. Rib cook times vary - at this temperature about 3-4 hours would be a good time to check.
When the meat has cooked down from the bone, and the ribs sag on the ends when picked up in the middle by tongs, remove them from the grill.
Preheat the oven to 200Â°F.
Cut into slices sweet onion and green pepper Place these into the bottom of a baking pan. Cover with beer and water. Slather the ribs with BBQ sauce - then place into the pan Seal tight with aluminum foil and bake for 1-1 1/2 hours.