pork baby back ribs
for the brine
packed brown sugar
1 1/2 teaspoons
for the honey bbq sauce
finely chopped onion
2 -3 cloves
1 1/2 cups
Heinz Chili Sauce
prepared yellow mustard
- 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.