Now that spring has arrived I can hardly wait to barbeque. These ribs can be prepared the evening before for quick grilling the next day.
Beer Marinated Ribs
Here is the best reader-submitted ribs recipe from the Kaboose Barbeque Recipes Contest.
- 2 racks pork spareribs, about 2 lb each
- 6 bottles of beer
- 3 garlic cloves, minced
- 1 medium onion, thinly sliced
- 2 bay leaves, 6 to 8 large sprigs fresh thyme, 6 to 8 large sprigs fresh sage (or 2 tablespoons seasoning salt)
- Coarse salt to taste
- 2 to 6 jalapeno peppers (according to taste) seeded and sliced
- 1 cup store-bought or homemade barbecue sauce
In a saucepan large enough to hold the ribs, combine all the ingredients except the ribs and barbecue sauce and bring to a boil. Immerse the ribs into the hot liquid, they should be completely covered. Bring back to a boil, lower the heat to a simmer and cook for 1 hour until the meat is tender.
- Turn off the heat and let the ribs cool in the cooking liquid. This can be done several hours before grilling. Refrigerate if necessary. Keep the ribs in liquid.
- When ready to serve, lightly oil the grate and preheat the grill to hot.
- Remove the ribs from the cooking liquid and pat dry. Brush both sides with BBQ sauce and place the ribs meat side down on the grill. Cook for 5 to 6 minutes, basting with barbecue sauce, until golden and crisp. Turn on the other side and cook for another 6 minutes until nicely brown.
- Remove from the grill and serve immediately with extra barbecue sauce on the side.
corn on the cob and fresh greens tossed in light vinaigrette, or for something a little more out of the ordinary, try our Low-fat Potato and Snap Peas Salad.