Beer-Brined Ribs

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Kick off your Father’s Day celebration with a barbecue party or a hefty dinner with this fantastic, fall-off-the-bone meaty delight!

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Beer-Brined Ribs

beer-brined ribs

Beer-Brined Ribs

Procedure

Melt 3 tablespoons coarse salt and 3 tablespoons packed brown sugar in 1/2 cup simmering water.

Add 3 (12-ounce) bottles cold dark beer, 3 bay leaves, 1 whole garlic (peeled and chopped), 1 tablespoon cayenne pepper, 1 1/2 teaspoons ground black pepper, and 2 teaspoons liquid smoke flavoring (optional).

Pour over 2 kilos pork ribs and let it brine overnight in the refrigerator.

Remove ribs from brine, place on a baking sheet, and cover with foil. Bake in the oven at 250^oF for about 3 hours or until meat is very tender.

Remove foil, brush with barbecue sauce, and bake at 350^oF for another 10 to 15 minutes.

Make the honey-beer barbecue sauce: In a medium saucepan, cook 2/3 cup chopped onion and 1 whole garlic (chopped) in cooking oil until tender.

Stir in 1 1/2 cups tomato sauce, 1 1/2 cups beer, 1/2 cup honey, 4 tablespoons Worcestershire sauce, 1 1/2 tablespoons mustard, and 1/2 teaspoons each cayenne pepper, salt, and pepper.

Bring to a boil: reduce heat. Simmer, uncovered, until syrupy. Serve 6.beer

Recipe: Len Santos of Feed 5000