Beer Ribs

Don't worry, this recipe doesn't have to kick you off the wagon, but it will give you a buzz (not really)!! This is my variation of a recipe that comes from my southern roots Thanks to my beautiful, great cook, aunt Deb.

Sauce:

6 cups of beer (you can use non-alcoholic if you prefer-that is what we use)

1 cup apple cider vinegar

2 cups of dark brown sugar

1 cup honey

2 bay leaves

1 tsp crushed red pepper (add more if you want more heat)

1 tblsp chili powder

1 tblsp garlic powder

1 tblsp onion powder

2 tblsp cumin

2 tblsp dried mustard

1 tblsp mesquite grill seasoning

First off you can cook your ribs how you want. Here is what I do .

I use a good dry rub that I make but you can buy one as there are plenty.

Cover the meat with dry rub on both sides and let it sit for a few hours.

In a preheated oven let the ribs cook for 3 to 5 hours. Keep temperature at or around 225 degrees. You can place the meat in a roasting pan, or on a cookie sheet covered in foil.

*for added smokiness use a foil pan and put wood chips that you have smoked for at least 20 minutes in water, an place pan on bottom level of oven.

While the meat is cooking make the sauce by combining the wet ingredients into a large pot over high heat. Add the sugar, and the honey and stir until dissolved. Add the rest of the dry ingredients and stir. Bring to a boil and leave it over high heat stirring often to ensure the sauce doesn't burn. Continue to cook until it reduces and begins to thicken to Carmel consistency. Remove from heat.

Remove ribs from oven. You are now ready to barbecue the ribs continually basting them with the sauce. This should only take 4 to 5 minutes on each side.

You are ready to eat. Be sure to use lots of the sauce as it is sooo tasty.

PS. You can use the extra sauce for burgers, chicken, or whatever your heart desires.