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Mesquite and Beer Baby Back
Ribs
Ingredients
3 slabs baby back ribs
rib rub (your preference)
6 or 12 pack beer
mesquite chips
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
hot sauce
salt
fresh pepper
1 tbsp Worcestershire sauce
yellow mustard
dash cayenne pepper
2 sweet onions
2 green peppers
Preparation
Note: Good smoked ribs require tender loving care, and while not overly
difficult, are time consuming.
The Sauce
Heat olive oil in a medium sauce pan on medium heat, then sauté onion
and garlic 2-3 minutes. Add the vinegar and cook for 3 minutes. Add
remaining ingredients, per your taste and bring 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)
The ribs
1 Day ahead - liberally rub the ribs with your favorite rub (store
bought or homemade). 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 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 200-225°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 200°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.
Remove , open them up, serve and enjoy.
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