Show 10 Beer-Brined Ribs with Honey-Beer Baste
Ingredients:
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4 lb (2 kg) Canadian pork spareribs or back ribs
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3 (3 ) cans/bottles beer
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3 tbsp (45 mL) coarse salt
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3 tbsp (45 mL) brown sugar
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1 tbsp (15 mL) celery seeds
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1 tsp (5 mL) cayenne pepper
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1/2 tsp (2 mL) pepper
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( ) Honey-Beer Baste:
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1 tbsp (15 mL) canola oil
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1/4 cup (50 mL) chopped onion
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1 (1 ) clove garlic, minced
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3/4 cup (175 mL) chili sauce
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1/4 cup (50 mL) liquid honey
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2 tbsp (25 mL) Worcestershire sauce
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1 tbsp (15 mL) prepared mustard
Preparation:
Reserve 1/2 cup (125 mL) beer for Honey-Beer Baste. Combine remaining beer, salt, brown sugar, celery seeds, cayenne and pepper. Stir well. Lift and peel the skin from the back of each rack of ribs. Cut ribs into serving-size portions. Place in a heavy resealable bag; pour beer mixture over; seal bag. Refrigerate 6-8 hours, turning occasionally. Preheat barbecue on high; reduce heat to low. Remove ribs from brine; discard brine. Pat ribs dry. Place ribs on grill. Cook, turning every 15 minutes for about 1 1/2 hours. Meanwhile, prepare Honey-Beer Baste. In a sauce pan, heat oil over medium heat. Sauté onion and garlic until onion is tender. Add remaining ingredients and reserved 1/2 cup (125 mL) beer. Reduce heat; simmer, stirring occasionally, 15-20 minutes or until thickened. When ribs are almost done, baste with sauce, turning often, 5-10 minutes until ribs are glazed.