Thanks to suggestions from my son, the professional chef, I’ve made a few alterations to this world-famous dish!
Cover both sides of the baby back ribs with BBQ rib rub of choice (I prefer Kirkland’s Sweet Mesquite BBQ Rub, but if you have a favorite use it!). By the way, St. Louis pork ribs work just as well as the baby backs. If you want to trim off the membrane that’s fine, but this recipe will make the final product tender-licious either way. I cannot guarantee this recipe for beef ribs.
Place ribs (meat side up) in a ceramic or glass baking pan.
Pour a nice dark stout beer (I prefer Guinness Stout)) into the pan, just less than an inch deep. DO NOT try this with anything other than a dark stout beer, the ribs will be ruined.
Cover with aluminum foil. Let sit until the ribs get to room temperature.
Preheat oven to 310. Bake the ribs (in the pan, with the beer, covered with foil) for two and a half hours.
Next, turn off the oven. Let the ribs remain in the closed oven for another hour.
Fire up your BBQ and get that cooking surface hot. Place the ribs (careful, they will be very tender) on the grill meat side up. Slather your favorite BBQ sauce (Sweet Baby Rays is a big winner in my household) on the meat side, cover the BBQ and let the ribs cook for 3-minutes. Turn the ribs over, slather more sauce on the bone side, cover the BBQ and let the ribs cook for 5 minutes, allowing the sauce to caramelize. Next, get those ribs off the grill and onto serving plate. Touch them up with a little more sauce if necessary.
One final note: place a roll of paper towels on the dinner table–you’ll need ‘em.
Enjoy. And God Bless America!
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