Get ready to transform your backyard barbecue from ordinary to extraordinary with these mouthwatering Beer Barbecue Baby Back Ribs that will have your guests begging for your secret recipe! Imagine tender, fall-off-the-bone ribs glazed with a rich, beer-infused barbecue sauce that delivers an explosion of flavor in every single bite. Whether you're a grilling novice or a seasoned pitmaster, this recipe promises to elevate your summer cooking game and make you the star of any cookout.
Prep Time: 15 mins
Cook Time: 3 hrs
Total Time: 3 hrs 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 racks baby back ribs
- 1 cup beer
- 1 cup barbecue sauce
- 2 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Remove the membrane from the back of the ribs by sliding a knife under the thin membrane and peeling it off completely.
- In a small bowl, mix brown sugar, smoked paprika, garlic powder, onion powder, salt, and pepper to create a dry rub.
- Pat the ribs dry with paper towels and generously coat both sides of the ribs with the dry rub mixture, massaging the spices into the meat.
- Preheat the oven to 275°F (135°C) or prepare a grill for indirect low-heat cooking.
- Wrap the seasoned ribs tightly in aluminum foil, creating a sealed packet that will help retain moisture during cooking.
- Place the wrapped ribs in the oven or on the cooler side of the grill, and cook slowly for
- 5 hours.
- After
- 5 hours, carefully unwrap the ribs and brush generously with beer and barbecue sauce mixture.
- Return the ribs to the heat and continue cooking for an additional 30 minutes, basting occasionally with the beer and sauce mixture.
- For a caramelized finish, increase heat to 425°F (218°C) for the last 10 minutes of cooking or finish on a hot grill.
- Remove ribs from heat and let rest for 10 minutes before slicing between the bones.
- Serve hot with extra barbecue sauce on the side and your favorite summer sides.
Tips
- Always remove the membrane from the back of the ribs for maximum tenderness and better seasoning absorption.
- Use a flavorful beer like a dark ale or amber lager to enhance the depth of your barbecue sauce.
- Allow the dry rub to sit on the ribs for at least 30 minutes before cooking to help the flavors penetrate the meat.
- Cook low and slow - patience is key to achieving those melt-in-your-mouth ribs.
- Use heavy-duty aluminum foil when wrapping to prevent any moisture from escaping.
- Baste frequently during the final cooking stage to create a beautiful, caramelized exterior.
- Let the ribs rest for 10 minutes after cooking to allow the juices to redistribute, ensuring maximum flavor and juiciness.
Nutrition Facts
Calories: 835kcal
Carbohydrates: g
Protein: g
Fat: 50g
Saturated Fat: 20g
Cholesterol: 200mg
