Super Bowl Treat: my world famous Patriot Ribs!

Just in time for the Super Bowl!  These ribs are delicious and easy to fix!  Plus, because a barbecue is required complete with beautiful billowing clouds of carbon dioxide, you’ll drive the environmentalists crazy! Each time I published this recipe I receive 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, 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 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 a ceramic or glass baking pan.

Pour a nice stout beer (I prefer Guinness Stout)) into the pan, just about 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 for an hour.

Preheat oven to 325.  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 grill hot. 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 big 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!

Brian