Tender fall off the bone ribs that just melt in your mouth.
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Love this recipe. It is easy to prepare and I particularly like the fact that I rubbed, seared, marinated (with beer), cooked and then grilled! I highly recommend the grilling and addition of a favourite marinade at the last moment - it gives the finish a wee kick. I think next time I would also add some garlic during cooking in the oven part.
Have fun with this one!
Thank you Steve E.
The addition of garlic is a great idea. I made this for guest's this past weekend and I added a few sprigs of fresh rosemary from the garden to the beer marinade and that also enhanced the flavor. Next time I'll add a couple cloves of crushed garlic and I'm sure that will be a tasty as well. The one constant with this recipe is I don't think I've ever made it the same way twice. Thanks for the idea.
My husband cried when he saw me pour his beloved Guinness in the marinade and said "What a waste"! He was sure singing a different tune when he ate them and said they were the best ribs he had ever tasted. I had to cut down on the chili powder and left out the chili flakes to cater to those who couldn't stand the "heat" but they were still perfect. I did all the oven preparation the night before and brought the ribs to room temperature before grilling. Super easy and awesome taste. I will definitely be making these again.
Glad you enjoyed them Liz. I hope your husband saw the beauty in why I was using Guinness in the first place. If you want it to taste great in the end you need to start with great ingredients.
One of my favorite simple things to do is to take country style ribs and just roll them in the dry rub and let them stand for a half hour till a nice sticky sauce has formed. I just put these right onto the grill for about 6 to 8 minutes per side, let them rest for a few minutes and enjoy. It's sort of ribs express when I don't have the time for the full deal.
We always boil ours in vinegar water with some 2-3 crushed cloves of garlic then I use any BBQ sauce then add 3-4 tbs of spicy brown mustard, a splash of soy sauce, a few splashes of steak sauce 1/4 cup Worcestershire sauce, a few squirts of ketchup and a couple tbs of brown sugar. Mix all together with the BBQ sauce and then throw in the boiled ribs, cover then grill.
As I learn more through cooking school I realize I've missed important elements that seasoned cooks know to do.
To that end I now sear my ribs in a pan with a little oil after the dry rub is on. This gives them a nice crust that helps build richer depth of flavor during the braising process.
I'm also almost always using apple cider these days as a braising liquid since my wife does not like beer and I was getting tired to making two separate dishes. I must admit the cider is really quite good and I almost prefer it over the beer....I said almost.
All the cooking is done in the oven already and I just use the grill to give the ribs some nice colour and get the BBQ sauce to caramelize.
If I was to do this just indoors, after the braising I'd lay them on a baking sheet and cover them in sauce and put them back in the oven under your broiler for a few minutes. I think you'll still get a great end result.