By Sue Lau on June 03, 2004
Photo by Sue Lau
Photo by Sue Lau
"Great ribs recipe. The brine keeps the meat moist and juicy. The sauce is quite tasty as well! Recipe adapted from "Simply Perfect Grilling". Make the sauce ahead of time to save time and effort before cooking!"
Serving Size: 1 (675 g)
Servings Per Recipe: 4
"This could very well be the best rib recipe of time...like hell if I'm pouring out 36 ounces of beer to find out."
"Very good recipe. A nice change from dry rubs."
"Very good Ribs, it does matter what kind of beer you use because you can taste it in the meat."
"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."
"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."
"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"