Barbeque Pork Ribs

Name: Barbeque Pork Ribs
Prep time: 30 min
Cook time: 210 min
Total time: 240 min
Yield: 6
Ingredients: 1/2 cup brown sugar; 1 tbsp dry mustard; 2 tbsp lemon pepper; 1 tbsp dry oregano; 1 tbsp chili powder; 1/2 tbsp paprika; 1/2 tbsp thyme; 1/2 tbsp coriander; 1/2 tbsp crushed chile flakes; 2 to 3 lb pork side ribs; 1/2 tbsp sea salt; 2 cans of Guinness; sprigs of rosemary; few cloves of garlic; Apple cider (or apple juice); 1 cup bbq sauce

4.9 out of 5 · 4 ratings

Active time: 30 min

Total time: 240 min

Serves: 6

Tender fall off the bone ribs that just melt in your mouth.

Chef's notes

I've been making ribs in one form or another for years. Problem is I've never written this recipe down so subsequently I change this recipe every time. I don't alter the method of slow cooking in liquid in the oven and finishing on the BBQ though, that's untouchable. We love this with corn on the cob and any other food that require your hands to eat and dental floss on the table as a condiment.

Steps

Dry Rub

Ingredients

1/2 cup brown sugar
1 tbsp dry mustard
2 tbsp lemon pepper
1 tbsp dry oregano
1 tbsp chili powder
1/2 tbsp paprika
1/2 tbsp thyme
1/2 tbsp coriander
1/2 tbsp crushed chile flakes
2 to 3 lb pork side ribs
1/2 tbsp sea salt

In a bowl mix all the dry ingredients. I like to cut up the large rib pieces into manageable four or five rib chunks. Pour the dry mix onto a plate and rub the ribs in it. Be sure to work the spice all over the ribs with your hands. Place all the spiced pieces into a large oven proof baking dish and let them sit in the fridge for a few hours. The longer the better and after only a half hour you'll see all those spices will now have turned into a sticky wet syrup coating the ribs. After a hour or so sear the meat in a hot pan with a little olive oil. Your not cooking the ribs, just caramelizing the outside and giving them colour.

Marinating Option #1

Ingredients

2 cans of Guinness

I personally enjoy using Guinness as my beer of choice but any beer will work. Pour one can over the ribs in an oven proof dish. What ever braising liquid you use should fill the baking dish till about 3/4 of the ribs are submerged.

Add some flavor

Ingredients

sprigs of rosemary
few cloves of garlic

I like to toss in a sprig of rosemary and a couple garlic cloves that you've removed from the paper outer layer and cracked with the side of your knife. Cover with foil.

Marinating Option#2

Ingredients

Apple cider (or apple juice)

As an alternative apple cider is fantastic to marinate in as well. Apple and pork are good friends and that apple flavor does give the ribs a subtle fruity flavor. Follow the same instructions as above. Fill till 3/4 of the ribs are submerged.

Oven time

Place them into a 250 degree oven for three hour.

Rotate

At the one hour mark take out the ribs and turn them all over in the juice and place back in the oven for another hour and a half. At this point these ribs are well cooked and all the sinewy tissue should be broken done. The meat will literally fall off the bone. Open that second can of beer, enjoy.

BBQ

Ingredients

1 cup bbq sauce

Heat your grill to high heat. The ribs are already well cooked so all your doing is giving them a real tasty grilling to finish them off. This won't take long so this is no time to leave them unattended. Best to remove them from the fat filled juice they've been basting in and pat them dry to avoid flare ups. Be sure to always oil your grill so the meat won't stick. As soon as you get them on the grill cover the top side with your favorite BBQ sauce liberally. Flip over in a couple minutes and do the same to the other side. Now let them rest for a few minutes. This will suffice as a good dinner bell because if the smell doesn't bring them to the table nothing will.

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10 Comments

Renée S • May 20, 2008 at 03:45AM

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.

Reply
Steve E • May 20, 2008 at 05:28PM

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.

Reply
Liz S • June 28, 2008 at 02:26AM

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.

Reply
Steve E • June 30, 2008 at 04:34AM

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.

Reply
Cameron W • August 1, 2009 at 04:46PM

These look outstanding, and I have Guinness in the fridge all ready to rumble :) My husband won't cry once he tastes these, no doubt! Thanks for sharing!!! Cameron

Reply
Cadeyrn H • September 5, 2009 at 04:28AM

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.

Reply
Steve E • June 1, 2010 at 07:45PM

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.

Reply
Tadeu C • July 29, 2011 at 12:55AM

Grilling is very important, right? But it has to be outdoors, hasn't it? Any suggestions about how to make this recipe indoors? Can I use an electric grill or something? Do you think it will taste the same?

Reply
Steve E • July 29, 2011 at 02:16AM

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.

Reply
Tadeu C • July 29, 2011 at 03:10AM

Good idea, Steve! I'll try it. But I'll try to use an electric grill too just to see the diferences. I'll write here the results as soon as possible! Thank you, again!

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