BBQ Pork Ribs

A real Texas treat.

This is one of the grilled meats I used to serve at our annual company summer barbecues, They are irresistible.

Ribs Ingredients

• 2 racks baby back pork ribs, about 4 pounds, each cut in half

• 2 tablespoons rib rub, recipe follows

• 1 (12-ounce) bottle dark brown beer or ale

Rib Rub

• 2 1/2 tablespoons paprika

• 2 tablespoons salt

• 2 tablespoons garlic powder

• 1 tablespoon of black pepper

• 1 tablespoon cayenne pepper

• 1 tablespoon dried leaf oregano

• 1 tablespoon dried thyme

Sauce Ingredients

• 4 cups ketchup

• 1 cup finely chopped yellow onion

• 1/2 cup molasses

• 1/2 cup dry red wine

• 2 tablespoons fresh lemon juice

• 2 tablespoons spicy whole-grain mustard

• 2 tablespoons dark brown sugar

• 1 tablespoon minced garlic

• 1 tablespoon minced jalapeno peppers

• 1 tablespoon Worcestershire sauce

• 1 teaspoon hot pepper sauce

• 1 teaspoon salt

• 1/2 teaspoon cayenne

Instructions

Combine sauce ingredients in saucepan and bring to a simmer. You can make this ahead. Refrigerate for up to 3 days.

Combine rib rub ingredients thoroughly and store in an airtight jar or container.

Rub the ribs on both sides with rib rub. Place in a large sealable bag. Cover with the beer and seal. Marinate in the refrigerator 8 hours or overnight.

Remove the ribs from the bag and bring to room temperature. Preheat the oven to 325 degrees.

Line a large baking sheet with heavy aluminum foil, lay the ribs on top, and tightly cover with foil. Roast for 2 hours.

Preheat the grill then remove the ribs from the oven and uncover. Transfer ribs to the hot grill, cover, and cook over indirect heat for 30 minutes. Brush the ribs with the sauce and baste and turn every 10 minutes, for an additional 30 minutes.

Remove ribs from the grill. Serve with potato salad and pass additional sauce on the side.