What
you need,
For
the Spice Rub and Ribs:
1
tbsp. black pepper
2
tsp. salt
1
½ tsp. smoked paprika
¾
tsp. garlic powder
½
tsp. cayenne pepper
1
tbsp. brown sugar
4-6
lbs. baby back ribs, membrane removed
1
cup beer, I used some honey lager I picked randomly, but any beer will do.
For
the BBQ Sauce:
2
cups ketchup
1
cup packed brown sugar
½
cup cider vinegar
½
cup soy sauce
¼
cup yellow mustard
6
cloves garlic, minced
Salt
and Pepper
Adjust
the oven rack to the middle position and preheat your oven to 350 degrees. In a
small bowl combine the pepper, salt, paprika, garlic powder, cayenne and brown
sugar in a bowl. Pat the ribs dry with a paper towel and rub the entire surface
with the spice rub.
Arrange
the ribs in a large roasting pan, overlapping if needed to fit them in. Pour
the beer over the ribs. Cover the roasting pan tightly with tinfoil and bake in
the oven for about 2 ½ hours, or until the meat is tender and starting to pull
away from the bone.
For
the sauce, combine the ketchup, brown sugar, vinegar, soy sauce, mustard and
garlic in a bowl. Season with salt and pepper to taste. Refrigerate the sauce
in an airtight container until you are ready to use it.
Once
you remove the ribs from the oven transfer them to a rimmed baking sheet and
brush them liberally with 1 cup of the barbeque sauce. Let them come to room
temperature then cover with foil and refrigerate for at least 6 hours or up to
1 day. Let the ribs sit at room temperature
for 1 hour before grilling.
Heat
your grill to medium high, clean the grates and lightly brush with oil.
Cook
the ribs, flipping and brushing with the remaining sauce every few minutes
until hot, well glazed and lightly charred, approximately 20 minutes.
Let
ribs rest under foil for about 10 minutes before serving. You can heat any
remaining sauce in the microwave for 30 seconds to serve alongside.
Jen of My Tiny Oven
