Beer Marinated Ribs – Roz Payne

Hi Shirley,
 
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.

Ingredients

• 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

 Cooking Instructions

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.

1. 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.
2. When ready to serve, lightly oil the grate and preheat the grill to hot.
3. 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.
4. Remove from the grill and serve immediately with extra barbecue sauce on the side.

Servings: 4
Serve with:

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.

Roz Payne