Prep 1 hr
Cook 35 mins
A dangerously addictive pork based narcotic from Southern Alberta.
- 4 racks pork back ribs
- 1 liter Dr. Pepper cola
- 1 liter pineapple juice, unsweetened
- 1 cup brown sugar, packed
- 1 cup big rock traditional ale or 1 cup other dark beer
- 1 tablespoon cayenne pepper
- 1 large onion, chopped fine
- 3 cloves garlic, minced
- 1 whole green pepper, seeded and chopped
- 1 can tomato paste
- 2 tablespoons butter
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 cup balsamic vinegar
- 1⁄2 teaspoon cayenne pepper
- 1⁄2 teaspoon black pepper, freshly ground
- 1⁄2 teaspoon white pepper, finely ground
- 1⁄2 cup lime juice
- 1⁄4 cup molasses
- 2 tablespoons liquid smoke flavoring
- Remove rack ends of ribs if not done prior to purchase.
- Pierce meat with a fork several times and cut racks in half.
- In a large pot, combine Dr Pepper, pineapple juice, ale and brown sugar, mix and add ribs.
- Add water in order to submerge ribs completely if necessary.
- Bring to a boil and cook for 1 hour, retaining the liquid when finished.
- Sauté onion, garlic and green pepper in butter for about 5 minutes until tender.
- Add tomato paste and about 3 cups of the liquid remaining from boiling the ribs.
- Add Worcestershire sauce, mustard, vinegar, molasses, liquid smoke and spices, mix well.
- Let mixture boil down stirring often until fairly thick.
- Remove from heat and whisk lime juice into mixture.
- Remove ribs from mixture, dust with cayenne and grill them on a Bar-B-Q over medium heat for 5-8 minutes per side.
- Brush ribs with sauce, then put them back on the Bar-B-Q over LOW HEAT for another 10-15 minutes, bushing frequently with sauce and being careful not to burn them.
Totally new taste to an dish. Everyone enjoyed them and the meat was so tender.