Slow-roasting beef back ribs makes them fall-off-the-bone tender. After generously brushing with our tangy, mouthwatering sauce, finish the ribs on the grill to caramelize the sauce.
2 tbsp (25 mL) fresh cracked pepper
1 tbsp (15 mL) packed brown sugar
1 tbsp (15 mL) dried oregano
1 tbsp (15 mL) smoked paprika
2 tsp (10 mL) celery salt
1 tsp (5 mL) cayenne pepper
2 racks Ontario beef back ribs (6 ribs each about 6 lbs/3 kg)
2 tsp (10 mL) vegetable oil
2 cups (500 mL) sliced onions
2 cloves garlic, minced
1 bottle (12 oz/375 mL) Porter Ale (or any dark ale)
1/2 cup (125 mL) liquid honey
1/2 cup (125 mL) ketchup
1 tbsp (15 mL) chili powder
1 tsp (5 mL) dry mustard powder
In bowl, mix together fresh cracked pepper, brown sugar, oregano, smoked paprika, celery salt, and cayenne pepper. Rub all over ribs. Cover and refrigerate for 4 hours and up to 2 days.
In saucepan, heat oil over medium high heat. Cook onions until tender and golden, about 10 minutes. Add garlic and cook one minute. Stir in beer, honey, ketchup, chili powder and mustard powder. Bring to boil, reduce heat and simmer for 10 minutes. Set aside.
Transfer ribs to a roasting pan. Pour beer mixture over ribs. Cover with foil and place in 350°F (180°C) oven for 2 hours, turning ribs occasionally. Remove ribs with tongs and transfer to a platter. (This can be done up to one day ahead; covered and refrigerated) Transfer cooking liquid to a saucepan and cook over medium heat until reduced to a thick sauce, about 20 minutes.
Brush ribs generously with sauce and transfer to greased grill over medium high direct heat. Grill on both sides until sauce starts to caramelize, turning once, for about 15 minutes. Slice into single ribs and serve with extra sauce.
Makes 12 servings.
Per Serving: about 490 cal, 44 g pro, 24 g total fat (10 g sat fat), 19 g carb, 1 g fibre, 135 mg chol, 430 mg sodium. %RDI: iron 30%, calcium 4%, vit A 10%, vit C 8%