Rattlesnake Ribs
- Ready In:
- 2hrs 10mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 2 racks of baby-back pork ribs, cut in half or thirds lengthwise
- 12 ounces beer, any kind
- salt and pepper, to taste
-
mopping sauce
- 1 cup chili-garlic sauce (find it in the ethnic section of the grocery store- I like Sriracha brand with the rooster on it)
- 1⁄2 cup Dijon mustard
- 5 cloves garlic
- 1⁄2 cup soy sauce
- 1 lime
directions
- Put the ribs, beer and salt and pepper in a pyrex dish and cover with foil.
- Place in a 400 degree oven for about an hour.
- In the meantime, make your sauce by placing the garlic cloves and the whole lime (cut in quarters) in the food processor.
- Pulse until the mixture is pureed.
- Add the chili garlic sauce, soy sauce and dijon mustard.
- Pulse to combine.
- Get your grill set on medium heat and grill the ribs indirectly for an additional hour.
- Or less, depending on how tender the ribs are (you want them to be falling off the bone ultimately).
- Mop with the beer that you tenderized them in every so often, so they don't become dry.
- In the last 10-15 minutes of grilling, mop the ribs with the sauce.
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Reviews
-
100 Stars!! Even though I didn't have chili-garlic sauce and have never tasted but the Cattle Boyz Honey Hot BBq Sauce which looked like a chili with its red clear color and loads of chili peppers was awesome. I also added 5 extra cloves garlic so that I ended up with my own version of chili-garlic sauce. Did not have a lime so used a whole lemon. This has got to be THE BEST RIBS EVER IN MY LIFE TO DATE! I will try to find the sauce and use the lime for comparison as I WILL BE MAKING THIS RECIPE AGAIN!
RECIPE SUBMITTED BY
<p>I live in athens, ga and have a seasonal peanut brittle making business. I also do some catering and personal chefing. For fun i like gardening, listening to music, reading magazines and cookbooks, playing tennis, playing with my dogs (2 labs, 1 yorkie)and cooking. My favorite cookbook is Joy of Cooking and I am addicted to watching the food network. I love Jamie Oliver's style. A pet peeve in the kitchen is my husband picking at the food before it's ready. (Maybe I should take that as a compliment!)</p>