Just in time for the holiday weekend! These ribs are delicious, and easy to fix! Plus, they drive the environmentalists crazy as a barbecue–complete with billowing clouds of carbon dioxide–is required to finish these tasty treats off. The last time I published this recipe I received excellent reviews from all over the world, including lots of folks in Texas and the Southern U.S.–that’s a huge compliment because those patriots know their barbecue.
Here’s the recipe:
Sussman’s World Famous Patriot Ribs
Cover both sides of the baby back ribs with BBQ rib rub of choice (I prefer Kirkland’s Sweet Mesquite BBQ Rub). By the way, St. Louis pork ribs work just as well. If you like to trim off the membrane that’s fine, but this recipe will make the final product tender-licious either way. I can’t guarantee this recipe for beef ribs.
Place ribs (meat side up) in ceramic or glass baking pan.
Pour Samuel Adam’s Cream Stout (or if you prefer, Guinness Stout—it’s more readily available) into pan, an inch deep. DO NOT try this with anything other than dark beer.
Cover with aluminum foil. Let sit for an hour.
Preheat oven to 325. Bake ribs (in the pan, with the beer, covered with the foil) for two and a half hours. Turn off heat. Let ribs remain in closed oven for another hour.
Braise ribs over hot BBQ grill. This is “show time;” all we’re doing here is putting some grill marks on the meat. I usually do about three minutes on the bone side, and then three on the meat side. While the bone side is up, I slather on my favorite BBQ sauce (Sweet Baby Rays is a winner in my household). When I turn the ribs over, I slather more sauce on the meat side. Make sure the meat side has some distinct grill marks—it looks and tastes much better.
Next, get those ribs off the grill and onto serving plate. Make sure there is ample sauce covering every part of the meat.
One final note: place a roll of paper towels on the dinner table–you’ll need ‘em.
Enjoy, and God bless America!
|© 2016 Climategate Book | Brian Sussman | Eco-Tyranny Book|