O  M G –  I’ve stumbled on the mother lode… the quintessential summer recipe for shimmery sweet, golden brown, fall off the bone barbecue ribs.  Perfect for the carnivorous cravings of the hockey men in our family.  (Or the non-vegetarian in yours.)  It’s a straight up recipe that gets a boost of flavor from whiskey and beer, something you’d have at a barbecue anyway, I hope!  I’ve tried a lot of rib recipes but my cowboy hat goes off to Scott Hibb’s and his version.  I’ve made a few changes here that I think make them even more awesome.

*Just note:  This recipe take about two hours to allow the ribs to bake slowly and the sauce to transform into sticky lusciousness (I made the sauce the night before).

Music Soothes the Savage Beast, but I Say Nothin’ Says Lovin’ Like Ribs in the Oven

 

Print

Ingredients

• 2 racks of extra meaty pork back ribs
• Montreal Steak Spice
• 2 bottles of beer (I used a nice ale from Big Rock Brewery)

Sauce

• 2-3 tbsp vegetable oil
• 1/2 cup onion, finely minced
• 1-1/2 cups water
• 1/2 cup tomato paste
• 1/2 cup white vinegar
• 1/2 cup brown sugar
• 2-1/2 tbsp honey
• 2 tbsp worcestershire sauce
• 2 tsp salt
• 1/4 tsp black pepper
• 1-1/4 tsp liquid smoke flavoring (in the Ketchup aisle)
• 2 tsp whiskey (or a little extra)
• 2 tsp garlic powder
• 1/4 tsp paprika
• 1/2 tsp onion powder
• 1 tbsp molasses
• 1/2 tsp tobasco sauce

Instructions

1. Preheat the oven to 275F (325F if you're short on time). Remove the white thin fell from the back of each rack of rib if it hasn't been removed already.
2. Place them in a large roasting pan and cover with one large or two small bottles of beer. Sprinkle over liberally with Montreal Steak Spice. Seal tightly with foil and put in the oven for 2-3 hours, or until the ribs are cooked through and tender.
3. Heat oil in a medium saucepan. Add onions and cook until they are lightly browned. Add water, tomato paste, vinegar, brown sugar, honey and worcestershire sauce. Season (adjust to taste) with the remaining ingredients: salt, black pepper, liquid smoke, whiskey garlic powder, paprika, onion powder, dark molasses and tobasco sauce.
4. Bring to a boil then reduce heat and simmer for approx 1-1/4 hours, uncovered on low until sauce thickens, stirring occasionally. Remove from stove and use immediately, or let cool and store in a jar for later.
5. Heat your barbecue grill. Take the ribs out of the oven and let them stand about 10 minutes. Then lay them on the grill, give them a good 3-4 minutes per side and baste liberally with the sauce you’ve made.

Wordpress Recipe Plugin by EasyRecipe

3.5.3251