It’s the last hurrah for summer BBQs and cookouts, and this is the perfect recipe to finish off the season. If you’re planning on preparing this, make sure that you start the prep work ahead of time, as the ribs need time to soak in the mixture of beer and spices. Once the grill is nice and warmed up, you’ll mix together beer, ketchup, Worcestershire sauce, maple syrup, brown sugar, liquid smoke, margarine, apple cider vinegar and honey mustard for a really tasty marinade. Cover the ribs with the mixture and grill for 1.5 to 2 hours.
Joe’s Beer Marinated Spareribs Serves 8
Joe’s Beer Marinated Spareribs
- 2 1/2 Tbl garlic powder
- 1 1/2 Tbl white pepper
- 1 1/2 Tbl seasoned salt
- 1 Tbl onion salt
- 1 tsp dried oregano
- 4 lbs pork spareribs
- 1 1/2 cups maple syrup
- 1 cup brown sugar
- 1 cup liquid smoke flavoring
- 1/2 cup distilled white vinegar
- 12 (12 fluid oz) cans or bottles
- premium lager
- 1 (20 ounce) bottle ketchup
- 1 (10 fluid oz) bottle
- Worcestershire sauce
- 1/2 cup butter or margarine
- 1/2 cup apple cider vinegar
- 1/2 cup honey mustard
- In a medium bowl, mix garlic powder, white pepper, seasoned salt, onion salt, and oregano.
- Place ribs in a large roasting pan, and rub evenly with the garlic powder mixture to coat. Pour white vinegar and half the beer, or enough to cover ribs, into the pan. Cover pan, and marinate ribs in the refrigerator 8 hours, or overnight.
- Prepare an outdoor grill for indirect, medium heat, and lightly oil grate.
- In a large saucepan, whisk together remaining beer, ketchup, Worcestershire sauce, maple syrup, brown sugar, liquid smoke, margarine, apple cider vinegar, and honey mustard. Bring to boil. Cover, reduce heat, and simmer 15 minutes, or until a thick sauce has formed.
- Remove ribs from the marinade mixture, and coat liberally with the sauce.
- Place on the prepared grill, and cook 1 1/2 to 2 hours, to an internal temperature of 160° F (70° C). Brush frequently with the sauce while cooking.
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