Beer Ribs Recipe

• Difficulty: Easy
• Serves: 4 to 6 people
• Nutritional Information Per Serving (1 of 14 servings): Calories 289, Total Fat 18 g, Saturated Fat 6 g, Carbohydrates 12 g, Dietary Fiber 1 g, Sugars 8 g, Protein 19 g, Cholesterol 67 mg, Sodium 347 mg
• Total Time: 9 hours 10 minutes (including chilling)
• Active Prep Time: 30 minutes

Imagine tender, fall-off-the-bone ribs infused with rich beer flavorit's easier than you think! Beer isn't just for sipping here; it tenderizes the meat during a slow oven braise and stars in a smoky barbecue sauce. Finish them on the grill for that irresistible charred edge. Fire up your oven and grillyou're in for a game-changing backyard feast!

Ingredients:

• 2 tablespoons light brown sugar
• 2 tablespoons smoked paprika
• 1 tablespoon celery salt
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1/4 teaspoon ground allspice
• Kosher salt and freshly cracked black pepper
• Two racks of baby back ribs, each about 1 1/2 pounds
• One 12-ounce bottle of bock-style or dark beer
• 1 small shallot, finely minced
• 1/2 cup ketchup
• 1/4 cup molasses
• 2 tablespoons whole-grain mustard
• 1 tablespoon chipotle in adobo sauce plus 1 tablespoon chopped chipotle
• 1 tablespoon sherry vinegar
• Vegetable oil for greasing the grill grates

Instructions:

1. In a small bowl, mix the light brown sugar, smoked paprika, celery salt, garlic powder, onion powder, ground allspice, 2 tablespoons salt, and plenty of freshly ground black pepper. Rub this bold spice mix generously over both sides of the rib racks for maximum flavor.
2. Wrap each rack tightly in three sheets of aluminum foil and refrigerate for at least 6 hoursor overnightto let the spices work their magic.
3. Preheat your oven to 300F (150C). Place the foil-wrapped ribs on a baking tray, loosen the foil slightly, and pour 2 tablespoons of beer over each rack before resealing tightly. Bake for 2 hours and 30 minutes, until the meat pulls easily from the bone. Cool uncovered for 20 minutes, or refrigerate covered up to 1 day.
4. For the sauce, simmer the minced shallot and remaining beer in a saucepan over high heat until reduced to 1/4 cup, about 10 minutes. Stir in ketchup, molasses, mustard, chipotle (sauce and chopped), and sherry vinegar. Reduce on medium-low to a thick 1 1/4 cups, 8-10 minutespure smoky bliss!
5. Preheat your grill or grill pan to medium-high and oil the grates. Brush 1/4 cup sauce on top of each rack. Grill sauce-side down until charred and irresistible, about 4 minutes. Slice between bones, toss with remaining sauce, and serve hotthese ribs will steal the show!