Prep 5 hrs
Cook 10 mins
The sauce for this recipe does not require and cooking, but must be prepared and then let sit for 2 hours before using on the ribs, you can even make it days ahead and refrigerate until ready to use. Plan ahead the ribs need to marinade for 5 hours. If you have any fresh herbs around such as rosemary OR thyme (one or the other do not use both) then throw in a couple tablespoons into the beer marinade.
- 5 lbs pork back ribs
- 2 bay leaves
- 2 medium onions, sliced
- 2 tablespoons peppercorns
- 2 tablespoons minced fresh garlic
- 3 (12 ounce) bottles beer (any brand will do)
- 1 cup ketchup
- 1 cup brown sugar
- 3 tablespoons minced fresh garlic
- 1 tablespoon mustard powder
- 1 tablespoon louisiana hot sauce (or use 1 teaspoon Tabasco, or to taste)
- 2 teaspoons italian seasoning
- 1 tablespoon Worcestershire sauce
- 2 teaspoons soy sauce
- 2 tablespoons maple syrup
- 2 teaspoons dried onion flakes
- 1 teaspoon black pepper
- Mix all the sauce ingredients in a large glass bowl, then let sit for a minimum of 2 hours before using it.
- Cut the ribs into smaller portions.
- Spread the onion slices in the bottom of a large baking dish (you might have to use two dishes for this).
- Place the ribs over the onion slices, then sprinkle the herbs (if using) over the ribs.
- Sprinkle with garlic, peppercorns and bay leaves.
- Pour the beer over the ribs.
- Cover with plastic wrap, then marinate for 5 hours.
- Remove the ribs from the dish.
- Place the ribs bone-side down on the grill, over medium heat.
- Remove some sauce from the bowl to baste the ribs with.
- Grill for about 10 minutes turning occasionally, or until browned, basting every few minutes with the sauce.
- Serve the remaining sauce with the ribs.