| Level: | Intermediate |
| Total: | 4 hr 10 min |
| Active: | 1 hr 40 min |
| Yield: | 45 pounds ribs |
Ingredients
- 45 pounds baby back ribs, diamond scored on bone side
- 2 quarts Rib Spice, recipe follows
- Salt and pepper
- 3 quarts porter or other dark beer
- 3 quarts vegetable stock
- 5 white onions, julienned
- Molasses Barbeque Sauce, recipe follows
- 2 1/2 cups brown sugar
- 1 cup chili powder
- 1/2 cup granulated onion
- 1/2 cup salt and pepper, mixed
- 1/2 cup salt and pepper, mixed
- 1/4 cup granulated garlic
- 1/4 cup dried oregano
- 2 cups ketchup, such as Heinz
- 1/2 cup molasses
- 1/4 cup cider vinegar
- 4 1/2 tablespoons steak sauce, such as A1
- 1/4 pound brown sugar
- 1/2 tablespoon chili powder
- 1/4 teaspoon granulated garlic
- 1/4 teaspoon granulated onion
Instructions
- Rub the ribs liberally with the Rib Spice and let them sit, covered, in the refrigerator overnight.
- Prepare a charcoal grill.
- Season the ribs with salt and pepper. When the coals are very hot, grill the ribs for 5 to 7 minutes per side.
- Preheat the oven to 300 degrees F.
- Arrange the ribs in roasting pans. Pour the beer and vegetable stock over the ribs and spread the onions over the top.
- Cover each roasting pan with plastic wrap and heavy-duty aluminum foil. There should be no holes in the plastic wrap or the foil. Braise the ribs until a bone comes out with minimal resistance when pulled, about 2 hours. Do not over-braise.
- Remove the plastic wrap and foil and let the ribs cool in their braising liquid.
- To serve, prepare a charcoal grill. Warm the ribs over medium heat and baste with the Molasses Barbeque Sauce. Serve hot.
- Combine the brown sugar, chili powder, granulated onion, salt and pepper, granulated garlic and dried oregano in a large bowl and whisk until well combined.
- Combine the ketchup, molasses, vinegar and steak sauce in a medium saucepan over low heat. Once the mixture comes to a simmer add the sugar, chili powder, granulated garlic and granulated onion. Stir the sauce often to prevent the sugars from scorching and do not allow the sauce to boil. Simmer for 30 minutes. Yield: enough for 3 racks of ribs.
Reviews
Great
I make these ribs all the time. They are the best ribs I have ever tasted! I make my own vegetable stock with whatever vegetables I have and freeze it. (The bigger the variety of vegetables, the better.). That way I have it whenever I want to make ribs. For the beer, I use Newcastle. The ribs are “fall off the bone” and they have amazing flavor from the vegetable stock. I haven’t made the BBQ sauce. I just use Sweet Baby Ray’s. Its all about the dry rub and braising in vegetable stock. I will never use another recipe!