July 3, 2009

Beer Brined Pork Ribs with Honey Beer Sauce

Okay, you’re gonna waste a few beers on this recipe. Actually, it’s not a waste at all as these are some of the finest ribs you will cook. Tender and seasoned just right with a full flavor richness of spicy sweet.

Beer Brined Ribs
  • 3 -12 oz cans beer
  • 3 tbsp coarse kosher salt
  • 3 tbsp packed brown sugar
  • 1 tbsp celery seeds
  • 1 tbsp cayenne pepper
  • 1 1/2 tsp ground black pepper
  • 1 tsp liquid smoke
  • 4 pounds meaty pork spareribs or loin back ribs
  • 1/2 cup Honey-Beer Barbecue Sauce (see below) or bottled barbecue sauce
For the brine, in a large bowl combine the first seven ingredients; stir until salt and brown sugar dissolves. Cut ribs into 2-rib portions; place in a re-sealable large plastic bag set in a shallow dish. Pour brine over ribs and seal bag. Marinate in the refrigerator for 6 hours turning bag occasionally. Remove ribs from bag and discard brine. Pat dry with paper towels.
Prepare grill for indirect grilling. Test for medium heat above the drip pan. Place ribs bone side down on the grill rack over the drip pan. (Or place ribs in a rib rack; place rib rack on the grill rack over the drip pan.) Cover and grill for 1 1/2 to 1 3/4 hours or until ribs are tender, brushing with barbecue sauce during the last 5 to 15 minutes of grilling. Add additional coals as needed to maintain temperature.

Honey-Beer Barbecue Sauce:
In a medium saucepan, cook 1/3 cup chopped onion and 1 minced clove garlic in 1 tablespoon cooking oil until tender. Stir in 3/4 cup chili sauce, 1/2 cup beer, 1/4 cup honey, 2 tablespoons Worcestershire sauce, and 1 tablespoon prepared mustard. Bring to boiling; reduce heat. Simmer, uncovered, about 20 minutes or until desired consistency, stirring occasionally.


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