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 prefer 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 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 320. 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 half-hour.
While the ribs are sitting in the oven 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. With the bone side down, I slather on my favorite BBQ sauce (Sweet Baby Rays is a big winner in my household) on the meat side. I usually keep the bone side on the grill for about 3 minutes, then turn the ribs over for 5 more minutes. Besides gaining the grill marks this phase will caramelize the sauce. While the meat side is down I add sauce to the bone side, eventually turning the ribs over to give the bone side 2 more minutes on the grill.
Next, get those ribs off the grill and onto serving plate. If your guests want additional sauce on their ribs make it available to them. Once served, the meat will literally fall off the bone.
|© 2014 Climategate Book | Brian Sussman | Eco-Tyranny Book|