How to turn ribs from this:
Into this:
This is a great recipe I stole from a barbecue a couple years ago. The seasoning packs a punch and if marinated for long enough the ribs are tender and chewy. Preparing ribs is actually pretty darn easy – the main ingredient is time. If you can separate the ribs individually do so, brining them will be easier. Flip the ribs if you need to. Soak the raw meat in the following for at least six hours (I recommend twelve hours):
24 oz beer
3 T salt
3 T sugar
2 T seasoning*
After the twelve hours, discard the brine, heat the grill to medium / 350 F, pat the ribs dry, and place them on the rack (bone side down, so they will arch upward). Grill them for 90-100 minutes. You’ll know the meat is done when it feels tender and wiggles a little from the bone.
In the meantime prepare the following sauce:
1/2 cup honey
1/4 cup tomato sauce
1/4 cup beer
2 T seasoning*
Of course you need to know the seasoning. I found the original to be a little too pretentious with its diaspora of spices. Simplifying to the following doesn’t hurt one bit.
4 t paprika
2 t each chili powder, salt
1 t each cumin, coriander
1/2 t each garlic powder, curry powder, sugar, black pepper
Brush the ribs with sauce during the last few minutes, and provide the rest of the sauce for dipping. This recipe is good for 4 pounds of ribs.