I know that everyone has their favourite rib recipe. This is mine. It consists of a two step process, a special rub, and a special BBQ sauce. The ribs are fall off the bone tender and the rub and sauce give the ribs a very distinctive flavour. You can experiment using different types of beer. I have tried larger, light beer, Guiness, and other dark beers. They all give a somewhat different taste to the ribs. If you try these out give me a shout and let me know what you think. And just a note, be sure to remove the silverskin from the underside of the ribs. This really allows the beer and spices to permeate the meat and makes the ribs much more tender.
THE ARROGANT CHEF’S AMAZING RIBS
4 pounds pork back ribs
2 bottles of STEAM WHISTLE beer or the beer of your choice. (Try a dark beer for a different taste.)
2 cups barbecue sauce (Diane’s Regular Sauce)
½ cup of water
2 tablespoons packed golden brown sugar
4 teaspoons of instant coffee granules
2 tablespoons chili powder
1 tablespoon paprika
1 tablespoon cumin
1 teaspoon salt
½ teaspoon of pepper
Rub: Combine chilli powder, paprika, cumin, salt and pepper. Spread rub over both sides of ribs. Place ribs in roasting pan. Let stand for 15 minutes. Pour beer around ribs. Pre-heat oven to 250F. Cover pan and cook ribs in the oven for about 3 hours. Check the ribs for tenderness. It should be almost falling off the bone.
Sauce: Combine barbecue sauce, water, brown sugar and coffee in a saucepan. Bring to a boil. Reduce heat and simmer until sauce is slightly thickened, about 10 minutes. Reserve half of sauce to serve with ribs; use remainder to baste ribs
Remove ribs from pan; discard beer. Place ribs directly on grill. Grill ribs over low heat turning occasionally and basting with sauce for about 20 minutes or until ribs are richly glazed. Serve with dipping sauce left over.