Beer Basted Baby Back Ribs Recipes

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BEER-BRAISED BABY BACK RIBS



Beer-Braised Baby Back Ribs image

Provided by Food Network

Categories     main-dish

Time 4h10m

Yield 45 pounds ribs

Number Of Ingredients 22

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
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
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

Steps:

  • 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.
  • 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.
  • 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.

BEER-BASTED BABY BACK RIBS



Beer-Basted Baby Back Ribs image

What is a Super Bowl party without finger-lickin' foods? These beer-basted ribs can be kicked up with jalapeño chiles, or toned down to fit your guests' preferences.Credit: Gabe Huerta, Evite Contributor

Provided by Evite Party Ideas

Yield 4

Number Of Ingredients 12

½ cup paprika
3 tablespoons ground black pepper
3 tablespoon kosher salt
2 tablespoon chili powder
8 pound baby back ribs
1 can beer
½ cup apple cider vinegar
½ cup water
¼ cup vegetable oil
2 tablespoon worcestershire sauce
2 tablespoon minced jalapeno chiles (optional)
bbq sauce (gabe prefers sweet baby rays)

Steps:

  • In a dish, thoroughly combine all of the seasonings. Season ribs with rub and let stand for at least 15 minutes.
  • Prepare grill with 1 cup water-soaked hickory-wood smoke chips per 5 pounds of charcoal briquettes and bring to low to medium heat.
  • Place ribs bone-side down on the grill for 30 minutes.
  • Whisk together all of the ingredients until they are thoroughly combined
  • Smother ribs with mopping sauce and grill on low for 30 minutes, then place ribs on direct heat for 10 to 15 more.
  • Baste ribs with BBQ sauce and grill for an additional 5 to 10 minutes on each side or until sauce is caramelized, making sure ribs don't burn.
  • Cut into pieces and serve.

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