4 to 6
Ingredients: 3 12-oz. cans beer 3 Tablespoons coarse kosher or sea salt 3 Tablespoons brown sugar 1 tablespoon celery seeds 1½ teaspoons ground black pepper 1 teaspoon liquid smoke 4 lbs. meaty pork spareribs or loin back ribs Honey-Beer Barbecue Sauce (recipe follows) ⅓ cup chopped onion 1 clove garlic, minced 1 Tablespoon cooking oil ¾ cup chili sauce ½ cup beer ¼ cup honey 2 Tablespoons Worcestershire sauce 1 Tablespoon prepared mustard
No nutrition information available
In large bowl combine beer, salt, brown sugar, celery seeds, ground black pepper and liquid smoke. Stir until salt and brown sugar are dissolved. Cut ribs into 2 or 3-rib portions; place in resealable large plastic bag set in a shallow dish. Pour brine over ribs; seal bag. Marinate in the refrigerator for 6 hours, turning bag occasionally. Remove ribs from bag; discard brine. Pat ribs dry with paper towels. Prepare grill for indirect grilling. Cover and grill over medium heat 275 to 300 degrees for 1½ to 1¾ hours or until ribs are tender. Brush with Honey-Beer Barbecue Sauce during the last 5 minutes of grilling. Honey-Beer Barbecue Sauce In a Medium saucepan, cook ⅓ cup chopped onion and 1 minced clove garlic in 1 tablespoon cooking oil until tender. Stir in ¾ cup Chili Sauce, ½ cup beer, ¼ cup honey, 2 Tablespoons Worcestershire sauce and 1 tablespoon prepared mustard. Bring to boiling; reduce heat to low. Simmer uncovered 1 to 2 hours or until desired consistency is reached, stirring occasionally.