MISE EN PLACE

  • 2 slabs of baby back ribs (about 11 bones each)
  • Fire Spice | BBQ Rub packet
  • 3 T Kosher salt
  • 1 small yellow onion, peeled, quartered, separated into layers
  • 2 garlic cloves, peeled, crushed
  • 12 oz of beer (lager or pilsner)
  • 1 C cider vinegar
  • 3 C ketchup
  • 2 T unsulphured molasses
  • 1/4 C granulated sugar
  • 1/4 C light brown sugar

Prep Time: 20 min
Cook Time: 2 – 2 1/2 hrs
Serves: 4 – 6

HOW – TO

  • Remove ribs from packaging and pat dry.
  • Reserve 1 tsp of Fire Spice | BBQ Rub packet for sauce.
  • Season ribs with 2 T of salt and remaining Fire Spice | BBQ Rub packet and rub mixture onto both sides of ribs.
  • Refrigerate ribs, covered, for a least 2 hrs up to overnight.
  • Preheat oven to 350° F then scatter onion pieces and garlic in a roasting pan large enough to accommodate ribs.
  • In a large bowl, combine beer, cider vinegar, ketchup, molasses, sugars, remaining salt and reserved Fire Spice | BBQ Rub packet and add mixture to roasting pan.
  • Place ribs on top (meat side up), and cover pan TIGHTLY with foil. Cook ribs for 2 hrs or until fork tender.
  • Carefully remove foil and brush or baste ribs with the BBQ pan sauce.
  • Cook ribs at 375° F for another 15 min to brown, brushing or basting with pan sauce after 10 min.
  • Serve ribs with extra pan barbeque sauce and your favorite coleslaw and potato salad.