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Category: Ribs
Prep Time: Cook Time: Total Time:
1/2 tsp ground black pepper
4 cups water
2 lbs fresh pork baby back ribs or spareribs
For the sauce:
2 tbsp canola oil
2 cups chopped sweet onions
2 tbsp minced garlic
12 oz bottle chili sauce
12 oz bottle IPA beer or other light ale
2 tbsp molasses
1/4 cup cider vinegar
2 tsp Worcestershire sauce
1/2 tsp hot sauce, or more to taste
In a large pot over medium-high heat, combine the vinegar, molasses, salt, pepper and water. Add the ribs and bring to a boil. Reduce the heat to a simmer, cover the pot and cook, turning occasionally so the ribs cook evenly, until the meat begins to pull away from the bone, 40 to 50 minutes. Drain well.
Meanwhile, to make the sauce, in a large saucepan over medium-high, heat the oil. Add the onions and saute until softened and lightly colored, about 10 minutes. Add the garlic and saute for 3 minutes more.
Add the chili sauce, beer, molasses, vinegar and Worcestershire sauce. Bring to boil, then reduce the heat to maintain a gentle simmer. Cook the sauce until reduced to about 2 cups, 15 to 20 minutes. Stir in the hot sauce. Measure out 3/4 cup of the sauce for basting.
Heat one side of a covered gas grill to high or prepare a fire in half of a covered charcoal grill.
Baste both sides of the ribs with sauce and place, meaty-side up, on the unlit side of the grill. Close the grill cover and cook the ribs for 10 minutes. Turn and baste the ribs periodically until they are well glazed and the meat is beginning to come loose from the bones, about 50 minutes.
Cut the ribs into pieces and serve with sauce on the side.
Serves 4.
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BBQ RIBS WITH CHILI ALE SAUCE
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Category: Ribs
Prep Time: Cook Time: Total Time:
1/2 tsp ground black pepper
4 cups water
2 lbs fresh pork baby back ribs or spareribs
For the sauce:
2 tbsp canola oil
2 cups chopped sweet onions
2 tbsp minced garlic
12 oz bottle chili sauce
12 oz bottle IPA beer or other light ale
2 tbsp molasses
1/4 cup cider vinegar
2 tsp Worcestershire sauce
1/2 tsp hot sauce, or more to taste
In a large pot over medium-high heat, combine the vinegar, molasses, salt, pepper and water. Add the ribs and bring to a boil. Reduce the heat to a simmer, cover the pot and cook, turning occasionally so the ribs cook evenly, until the meat begins to pull away from the bone, 40 to 50 minutes. Drain well.
Meanwhile, to make the sauce, in a large saucepan over medium-high, heat the oil. Add the onions and saute until softened and lightly colored, about 10 minutes. Add the garlic and saute for 3 minutes more.
Add the chili sauce, beer, molasses, vinegar and Worcestershire sauce. Bring to boil, then reduce the heat to maintain a gentle simmer. Cook the sauce until reduced to about 2 cups, 15 to 20 minutes. Stir in the hot sauce. Measure out 3/4 cup of the sauce for basting.
Heat one side of a covered gas grill to high or prepare a fire in half of a covered charcoal grill.
Baste both sides of the ribs with sauce and place, meaty-side up, on the unlit side of the grill. Close the grill cover and cook the ribs for 10 minutes. Turn and baste the ribs periodically until they are well glazed and the meat is beginning to come loose from the bones, about 50 minutes.
Cut the ribs into pieces and serve with sauce on the side.
Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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