Tuesday, July 5, 2011

Beer Lacquered Barbecued Ribs

Beer Lacquered Barbecued Ribs

When one thinks of making their own barbecued ribs, they think of two important things.  First, the time investment.  And second, the sauce!  While my blog prides itself on giving the working woman an edge on cutting meal preparation time while focusing on healthy food options, be forewarned.  My beer lacquered barbecued ribs don't exactly fit those tenets.  But, what you spend on time and additional calories will pay for itself in family time spent near your grill at barbecue time!  There's just nothing quite like these juicy, melt-in-your-mouth, fall-off-the-bone ribs.  Be sure to serve them with fresh grilled corn, cole slaw, baked beans, crunchy fried onions or even moist cornbread to soak up the extra sauce.  I can assure that you'll be the hit of your next barbecue.  Enjoy!

4 lbs. pork back ribs
1 cup dry sherry
1 1/2 cups beer (take your pick!)
2/3 cup packed brown sugar
1/2 cup low-sodium soy sauce
1/2 cup barbecue sauce (take your pick!)
1/4 cup honey
2 cloves minced garlic

- Put ribs, sherry and enough water to cover the ribs in a large pot or Dutch oven. 
- Bring to a boil, then reduce heat to medium-low.  Let simmer uncovered for about 1 1/2 hours or until ribs are tender.
- Combine remaining ingredients in a saucepan for the marinade.  Heat on medium and stir until boiling and the brown sugar dissolves.  Cool in fridge.
- "Lacquer" the ribs with enough marinade to cover them, and refrigerate covered in foil for at least 3 hours.  Reserve the remaining marinade.
- Wrap the ribs in foil after pouring the remaining marinade all over them.  Place them on the grill (over medium heat) for 5 minutes per side.  Check inside the foil to make sure the sauce is bubbling.  The foil keeps all of the juice and sauce with the ribs and not in your grill, which makes for tender ribs and an easy clean-up! 

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