MESQUITE SMOKED BABY BACK RIBS OVER BEER
Gas Grill Recipes INGREDIENTS
- 3 slabs baby back ribs
- rib rub (your preference)
- 6 or 12 pack beer
- mesquite chips
- 2 cloves garlic, minced
- 4 tablespoons olive oil
- 1 cup onion, chopped
- 1 1/3 cups cider vinegar
- 1/2 cup brown sugar
- 2 cans (about 16 oz) tomato sauce
- hot sauce
- salt
- fresh pepper
- 1 tbsp Worcestershire sauce
- yellow mustard
- dash cayenne pepper
- 2 sweet onions
- 2 green peppers
Gas Grill Recipes INSTRUCTIONS
Note: Good smoked ribs require tender loving care, and while not overly difficult, are time consuming.
The Sauce:
Heat olive oil in a medium sauce pan on medium heat, then sauté onion and garlic 2-3 minutes. Add the vinegar and cook for 3 minutes. Add remaining ingredients, per your taste and bring to a low boil; then reduce to a simmer for one hour.
Cool; then serve or refrigerate, as this may be made a few days ahead to allow you to relax while the ribs cook.
Depending on the amount of "bite" you like, adjust the amount of salt (approximately 2 teaspoons) hot sauce (approximately 3 teaspoons) and mustard (3 or 4 good squirts) and cayenne (a few dashes)
The ribs:
1 Day ahead - liberally rub the ribs with your favorite rub (store bought or homemade). Wrap each piece tightly in plastic wrap, and then in aluminum foil. Refrigerate for one day.
Soak chips in water for about 30 minutes, then dry. Heat one side of the gas grill, and add the chips. When they start smoking, add the ribs, cut in half slabs, to the opposite side of the gas grill, preferably on a top rack. You may stack them if needed.
Pour one can beer into a disposable aluminum pan, and place over the heat at the back of the gas grill (this will create some moisture inside to self-baste ribs).
Cook on a low heat. Use a gas grill thermometer to ensure a temperature of 200-225°F degrees. Close the lid to allow the ribs to soak the smoke flavor up, but monitor the temperature, and add chips as needed to keep the smoke billowing.
Every 15 minutes or so baste the ribs - I boil a mix of cider vinegar, lemon juice, hot sauce, pepper, Worcestershire and a little mustard for this.
When the ribs are close to being done, but not quite, I pull them. Rib cook times vary - at this temperature about 3-4 hours would be a good time to check.
When the meat has cooked down from the bone, and the ribs sag on the ends when picked up in the middle by tongs, remove them from the gas grill.
Preheat the oven to 200°F.
Cut into slices sweet onion and green pepper Place these into the bottom of a baking pan. Cover with beer and water. Slather the ribs with BBQ sauce - then place into the pan Seal tight with aluminum foil and bake for 1-1 1/2 hours.
Remove - Open - Serve!! Remaining beers may be consumed anytime at chef's discretion! The Gas Grill recipe of smoked baby back ribs is ready to serve..enjoy it !
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