Jalape�o Beer Braised Back Ribs
1 large yellow onion, sliced
4 jalape�o peppers, sliced
4 cloves garlic, minced
4 (1 � lbs.) racks baby back ribs
2 TB Bone Dust BBQ Spice (see below)
3 limes, sliced
2 bottles amber lager beer
2 cups gourmet BBQ sauce
Preheat oven to 325 degrees. In a bowl, combine onion, jalape�o
peppers, and garlic. Spread mixture in a roasting pan. Using a sharp
knife, score the membrane on the backside of the ribs in a diamond
pattern. Rub with Bone Dust BBQ Spice, pressing seasoning into meat.
Lay ribs meat side down on top of onion mixture. Lay three or four
lime slices on the back of each rib. Pour in beer. Cover tightly
with lid or foil. Braise ribs for 2 to 2 � hours or until tender.
Let cool slightly. Remove ribs from pan and set aside. Pour
onion-beer mixture into a large saucepan and bring to a boil. Reduce
liquid by half, stirring occasionally. Add BBQ sauce. Return to
boil, then remove from heat. In a blender or food processor, pur�e
sauce until smooth. Meanwhile, preheat grill to medium-high. Grill
ribs for 6 to 8 minutes per side, basting with sauce. Cut between
every third rib and serve.
Bone Dust BBQ Spice
(makes about 2 � cups)
� cup paprika
� cup chili powder
3 tablespoons salt
2 tablespoons ground coriander
2 tablespoons garlic powder
2 tablespoons sugar
2 tablespoons curry powder
2 tablespoons hot dry mustard
1 tablespoon black pepper
1 tablespoon dried basil
1 tablespoon dried thyme
1 tablespoon ground cumin
1 tablespoon cayenne pepper
Mix paprika, chili powder, salt, coriander, garlic powder, sugar,
curry powder, dry mustard, black pepper, basil, thyme, cumin, any
cayenne. Store in an airtight container in a cool, dry place away
from heat and light.
Chef Ted Reader, "Hot and Sticky BBQ" |