Big John's Rocky Mountain Ribs

A dangerously addictive pork based narcotic from Southern Alberta.

• Ready In: 1 hr 35 mins
• Serves: 4

Ingredients

• 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

• Sauce

• 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

Directions

1. Remove rack ends of ribs if not done prior to purchase.
2. Pierce meat with a fork several times and cut racks in half.
3. In a large pot, combine Dr Pepper, pineapple juice, ale and brown sugar, mix and add ribs.
4. Add water in order to submerge ribs completely if necessary.
5. Bring to a boil and cook for 1 hour, retaining the liquid when finished.
6. Sauté onion, garlic and green pepper in butter for about 5 minutes until tender.
7. Add tomato paste and about 3 cups of the liquid remaining from boiling the ribs.
8. Add Worcestershire sauce, mustard, vinegar, molasses, liquid smoke and spices, mix well.
9. Let mixture boil down stirring often until fairly thick.
10. Remove from heat and whisk lime juice into mixture.
11. Remove ribs from mixture, dust with cayenne and grill them on a Bar-B-Q over medium heat for 5-8 minutes per side.
12. 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.