Beer Brined Baby Back Ribs With Honey Bbq Sauce
photo by PalatablePastime
- Ready In:
- 8hrs
- Ingredients:
- 16
- Serves:
-
4-6
ingredients
- 4 lbs pork baby back ribs
-
for the brine
- 36 ounces beer
- 3 tablespoons kosher salt
- 3 tablespoons packed brown sugar
- 1 tablespoon celery seed
- 1 tablespoon cayenne pepper
- 1 1⁄2 teaspoons black pepper
- 1 teaspoon liquid smoke (optional)
-
for the honey bbq sauce
- 2⁄3 cup finely chopped onion
- 2 -3 cloves garlic, minced
- 2 tablespoons oil
- 1 1⁄2 cups Heinz Chili Sauce
- 1 cup beer
- 1⁄2 cup honey
- 1⁄4 cup Worcestershire sauce
- 2 tablespoons prepared yellow mustard
directions
- Prepare your ribs by rinsing them off and removing the membrane on the back (slide a sharp knife under there to loosen it, then grab it with something dry like a paper towel and pull it off).
- You may cut your ribs into sections before brining, if desired.
- Mix together beer, salt, brown sugar, celery seed, cayenne pepper, black pepper and liquid smoke in a saucepan.
- Heat over low heat, stirring gently until all the salt dissolves; allow to cool.
- Place rib sections in a large ziplock or resealable bag and pour the cooled brine over; squeeze out as much air as possible and seal the bag.
- Allow the ribs to brine in this mixture, for 6 hours or overnight, rotating bag occasionally.
- Prior to cooking, remove ribs from brine and pat dry; discard used brine.
- Using a drip pan, prepare a grill for indirect cooking.
- Place the ribs over the drip pan and grill using indirect medium heat (test by placing your hand over the heat- you should be able to keep it there for about 3 seconds).
- Cover grill and cook for 1 1/2- 1 3/4 hours or until the ribs are tender, and the meat has pulled back from the edges of the bone slightly.
- Add additional coals during cooking if needed.
- Baste with honey bbq sauce during the last minutes of cooking, allowing the sauce to set.
- To make the sauce, cook onion and garlic in oil in a small saucepan until the onions become tender.
- Add the chili sauce, beer, honey, Worcestershire sauce and mustard to the pan, stirring to mix well.
- Bring sauce to a boil, then lower heat and simmer for about 20 minutes, stirring occasionally, or until it is as thick as you like it.
- Use sauce on ribs as a baste; sauce can be prepared ahead.
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Reviews
-
This is the best rib recipe I have tried. I plan on using just this recipe from now on. I am making this again today for the 4th time. I have made it with pork & beef ribs, both were fantastic. Twice I precooked the ribs slowly in the oven for 2 hrs. due to poor weather conditions. Then finished them on the grill. I highly recommend you try this recipe! Thank you Sue L. for posting it.
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absolutly delicious!! Better than any ribs I've ever had. The Honey BBQ sauce was the best, me modified it a bit only using 1c due to buying to small of a bottle but it still had a little kick to it. We used the left over brine & BBQ sauce for some chicken breast the next day! Will definatly make again.
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I didn't have time to brine,so used the brine: after dry roasting 350* 4 double racks of ribs in oven with only salt & pepper for 1 hr,I poured hot brine over,and roasted in 325 oven 2 pans, 2 hrs.Poured off brine, cut ribs, very tender, added your bbq sauce to half ribs, other half as roasted in brine. 16 people praised both. When I have time I would try the grill. Thanks for posting.If you have short notice for dinner this is the way, otherwise marinate. Excellent flavor
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RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
I may occasionally post something extra I have here.
If you have questions, you can always contact me at contact@palatablepastime.com