Shelly's Recipe

HAZED RIBS

Category: Ribs

3 racks pork baby back ribs
1/4 cup whole black peppercorns
3 oz dried crab-boil seasoning (1 small box)
1 tsp salt
1 tsp black pepper
Beer to cover ribs
Barbecue sauce of choice, if desired

Combine ribs, peppercorns, crab boil, salt and black pepper in a glass baking dish. Cover with plastic wrap and refrigerate overnight.

Preheat oven to 350.

Line a large baking pan with aluminum foil and transfer ribs and all the seasonings to the pan. Pour enough beer over ribs to cover. Cover pan with foil, but it is not necessary that the pan be tightly sealed. Bake ribs 2 to 3 hours, or until fork-tender.

Remove ribs to a clean, foil-covered baking pan. Spoon on barbecue sauce, if desired, and return to oven for 20 to 30 minutes to crisp the crust.

If a smokier flavor is desired, finish ribs on a medium-hot grill. Brush with barbecue sauce, if desired. Serves 6.

NOTES: This method allows for complete cooking on the grill, but keeps the ribs tender by sealing them in foil for a good part of the cooking time. They will be done in an hour, as opposed to many hours. Remove them from their foil wrapping for direct grilling to develop a crust.

This approach is good for a barbecue picnic, as the ribs can be pre-packed in their foil packets and handled neatly at the picnic site.