What’s For Dinner – How to Make Perfect Baby Back Ribs and What Beer to Pair with Them.
Start by making up some dry rub.
1/2 cup, plus 2 tablespoons coarsely ground black pepper
1 cup dried oregano
1/2 cup paprika
2 tablespoons cyan pepper
1 tablespoon, plus 1 teaspoon celery seed
1/2 cup, plus 2 tablespoons kosher salt
1 tablespoon, plus 1 teaspoon dry mustard
1-1/2 cups brown sugar
2 teaspoons ground cinnamon
2 teaspoons minced garlic
2 teaspoons garlic powder
Yields 3 cups.
Before applying remove the silver skin from the back of the ribs.
Brush olive oil on both sides and apply the dry rub generously on both sides and pat into the meat.
Fold the long edges of two – 3’ pieces of heavy duty foil together per rack of ribs and place the ribs inside. Place on a metal cookie pan. Pour 6 oz. of beer in with the ribs and seal the ribs inside the foil.
Place in the preheated oven at 350º for 2 hours.
Next we make the sauce. Make the sauce while your ribs are steaming.
1 cup Balsamic Vinegar
1/2 can Coke or Dr. Pepper
2/3 cup ketchup
1/4 cup brown sugar
2 tablespoons molasses
2 tablespoons Worcestershire sauce
2 teaspoons paprika
2 teaspoons raw garlic
A few splashes of Tabasco
1/4 cup your favorite BBQ sauce
Blend and cook down in a pan and heat on the stove on medium heat and until thick.
Once the ribs are done, take them out to the grill. Cook at about 400 – 500º. Spread generous amounts of the balsamic BBQ sauce and grill until caramelized – about 5 minutes.
Slice up and enjoy.
You will want to pair your ribs with beers that are dark and malty to blend with your caramelized ribs. St. Arnold Amber, Rogue American Amber, Alaskan Amber, Tommyknocker Imperial Nut Brown Ale, Brooklyn Brown, or Real Ale’s Brewhouse Brown all will pair well with this meat.