Fall-Off-The-Bone Beer Ribs

The sun is shining, the humidity is up and I’ve got a craving for sloppy, lip-smacking BBQ ribs. And what goes better with BBQ than beer? I know I can’t think of anything. In fact, you can take your BBQ to an entirely new level by adding beer to the meal itself, instead of just drinking it alongside (which, of course, I highly recommend as well).

BBQ Beer Pork RibsWant a finger-licking, fall-off-the-bone rib recipe that will drive everyone wild? I’ve got you covered.

Fall-Off-The-Bone Beer Ribs

Preparation time: 30 minutes
Cook time: 4 hours 40 minutes
Serves: 12 people

• 6 lb baby back ribs
• Pepper, to taste (about a pinch)
• Sea salt, to taste (about a pinch)
• Crushed pepper, to taste
• 4 c BBQ sauce of your choice
• (2) 12 oz bottles or cans of room-temperature porter or American strong ale

Tip: Choose porter to add a sweeter flavor, choose American strong ale to add more zing.

1. Cut pork ribs into helpings of about 2 to 3 ribs. Bring water to boil in a large pot. Use pepper, salt and red pepper to season the boiling water and boil your ribs for about 20 minutes. Drain and let your ribs stand for 30 minutes.

2. While ribs are standing, preheat your grill on high.

3. Coat your ribs with BBQ sauce (don’t go crazy here) and grill for 5 to 10 minutes on each side.

4. Toss ribs into a slow cooker (or oven pan) and dress them with the rest of your BBQ sauce (now you can go crazy). Pour one bottle of porter or American strong ale over your ribs, leaving them about half-submersed. Cover. If using a slow cooker, cook on high for 3 hours. If baking, preheat oven to 350° and bake, covered, for about 3 hours. Check up on your ribs every 60 minutes or so and add extra beer if the sauce looks too thick (don’t add too much or your sauce will be far too thin). Give your ribs a stir each time you check too, to make sure all are evenly coated in delicious sauce.

5. Once your rib meat is falling off the bone, you’re all set. Dinner is served.

Enjoy!

[techtags:BBQ RIBS RECIPE, BEER RIBS RECIPE]

2 Comments

  • Jclaine June 24, 2011 @ 1:07pm

    Don’t boil your ribs!!!! Tenderness comes from the prolonged cooking over low heat, boiling removes taste as the water absorbs some of the flavor that would otherwise be cooked in.

    You will be doing your tasty ribs a disservice by boiling them.

  • the wicked noodle July 20, 2011 @ 10:14am

    YUMMY!! Added to my must-try list!

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