Beer and Smokin’ Stampede BBQ Ribs

Total Time
1hr 30mins
Prep 5 mins
Cook 1 hr 25 mins

Simmering the ribs in beer imparts a real beer flavour to the meat. All the better to accentuate the beer, bourbon, coffee and chipotle flavours of Smokin’ Stampede sauce. This is a slightly modified recipe from the President's Choice website. It includes PC products, so I named what could best be used in case you don't live near a Loblaw's store! It's the method that counts the most with this recipe. It is recommended to serve these ribs with 4 Ingredient Tangy Coleslaw. Enjoy!

Ingredients Nutrition

  • 4 (12 ounce) cans lager beer (light de-alcoholized is fine)
  • 1 onion, cut in quarters
  • 2 bay leaves
  • 1 rack pork back ribs, cut in half (about 1-1/4 lb)
  • 12 cup beer & chipotle barbecue sauce (If you can't get this sauce, try and get something that mimics the flavours mentioned in the descrip)

Directions

  1. In large saucepan, combine beer, onion and bay leaves. Cover. Bring to a boil. Add ribs to beer; reduce heat to simmer. Cover and cook for 1 hour or until meat is tender.
  2. Preheat barbecue to medium-low heat.
  3. Drain ribs, discarding cooking liquid. Place hot ribs on large plate; immediately coat with some of BBQ sauce. Place ribs on greased grill. Close lid; cook 15 to 20 minutes, turning and brushing with more sauce every 5 minutes.
  4. Transfer ribs to cutting board. Cut between ribs. Serve with coleslaw, if desired.