Wednesday, July 8, 2009
Easy Barbecued Ribs
Here is my simple and fool proof method for cooking delicious, tender, fall off the bone ribs at home. Smoky, spicy, sticky, and sweet, these mahogany beauties will be sure to wow all of your guests at your next back yard barbecue. The recipe is very simple (in a very semi-homemade sort of way) with lots of help from the store, for which I offer no apologies.
4 racks of Pork Spareribs
3 packets of a BBQ Marinade (I use McCormick Grill Mate Mesquite)
2 cans/bottles of beer
1 cup apple juice
2 Tablespoons minced fresh garlic
Your favorite bottled BBQ Sauce
1 Tablespoon Pure Maple Syrup
1 Tablespoon Chili Powder
1 Tablespoon Pimenton (Spanish, smoked Paprika)
a healthy dash of Chipotle Chili Powder
1 Tablespoon Apple Cider Vinegar
In a large roasting pan with the rack removed, combine the beer, apple juice, marinade packets, garlic, and 1/3 cup bbq sauce. Add the ribs, turning to coat each rack in the liquid. Cover with aluminum foil, and marinate in the refrigerator over night or for up to three days, turning periodically to ensure even marination.
Preheat the oven to 250 degrees. Remove ribs from the roasting pan, replace the roasting rack (leaving the marinating liquid in the bottom of the pan), and arrange the ribs on the rack in an even layer. Tent with aluminum foil, and bake for 10 to 12 hours, removing the foil half way through cooking, and basting with the pan juices every hour or so.
Meanwhile, combine 2-3 cups of bbq sauce, a splash of liquid smoke, a dollop of dijon mustard, the vinegar, maple syrup, chili powder, pimenton, and chipotle powder, and set aside.
Preheat your outside grill to medium-low heat (whether using gas or charcoal). Place baked rib racks onto the heated grill and slather with the doctored bbq sauce on both sides repeatedly, turning three or four times, for about 25-30 minutes, or until the ribs are nicely caramelized, and the sauce is thick and sticky. Remove from the grill, allow the meat to rest for 10 minutes, slice, and enjoy!
Posted by Jacob Blankenship at 8:39 PM