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Beer-Basted Baby Back Ribs

Here’s a tongue twister: Repeat the following phrase, five times, rapidly: Beer-Basted Baby Back Ribs. Are you done? Good – now your palette is warmed up for one of the tastiest takes on baby backs you’ll ever enjoy.

And forget about those “secret recipes,” or expensive equipment, or – egads – jumping on a plane to get the regional flavours craved by millions. First, we’re going to give you ALL of the secrets, keys and tips to accomplish this on our own. Secondly, you’ll only need to journey as far as your backyard – where your Char-Broil® awaits to help turn you into a rib-grilling sensation!

One important note – this is not about the journey, but the destination. We’re going to use settings and techniques that take a little time, but will turn out results that will be well worth the wait.

Enjoy!

Ingredients

Ribs

2 slabs, pork baby back ribs
620 mls beer of choice (works great with Lime flavoured beer)
Rib Rub (see below)
Mop Sauce (see below)
BBQ Sauce (see below)

Rib Rub

½ cup brown sugar
¼ cup paprika
1 tablespoon black pepper
1 tablespoon salt
1 tablespoon chilli powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne

Mop Sauce

½ cup water
½ cup vinegar
3 tablespoons yellow mustard
3 tablespoons olive oil
1 tablespoon chilli powder
1 tablespoon garlic powder
1 teaspoon cayenne

Kansas City Style Sauce

1 cup ketchup
¼ cup water
¼ cup vinegar
¼ cup brown sugar
3 tablespoons olive oil
2 tablespoons paprika
1 tablespoon chilli powder
2 cloves garlic, minced
1 teaspoon cayenne

Preparation

Ribs

  1. Remove all packaging on pork baby back ribs and trim any additional loose skin or meat from the ribs.
  2. Season the ribs with a heavy coating of the rib rub on both sides of ribs.
  3. Place the seasoned ribs in a foil pan, bone side down, add beer to pan; cover with foil.
  4. Place on low to medium grill; cook for about 30 minutes.
  5. Remove the foil cover and mop generously with the mop sauce.
  6. Re-cover the pan containing the ribs with foil and cook for an additional 30 minutes – or until tender.
  7. Remove ribs from the pan and place directly on the grates for about 10-15 minutes.
  8. Baste the ribs with barbecue sauce and let cook for another 5 minutes. Don’t burn the sauce!
  9. Flip the ribs, with the rib side facing down, then baste with barbecue sauce; cook for about 5 minutes to caramelize the sauce; then remove from grill and serve.

Rib Rub

  1. Combine ingredients in large bowl using whisk.
  2. Cover to store in fridge if used within one week, or freeze.

Mop Sauce

  1. Combine all ingredients in a non-reactive bowl.
  2. Use a whisk to mix thoroughly.
  3. Cover and hold in fridge for up to one week.

Kansas City Style Sauce

  1. Combine all ingredients in a non-reactive bowl.
  2. Use whisk to mix thoroughly.
  3. Cover and store in fridge for up to one week.
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