A Little Personal History:
Description:
| Categories: | Meat |
| Servings: | 4-6 servings |
| Time: | – Preparation: 20 minutes – Marinade: 8 hours – Cooking: 2 hours (pre-grilling ribs); 30 minutes (indirect grilling); 30 minutes (grilling) |
| Equipment: | Cutting board and knifes, medium bowl, large re-sealable plastic bag(s) or roasting pan, aluminum foil, large baking dish, BBQ grill, grilling brush, tongs |
| Difficulty: | Easy |
Ingredients:
- 2 racks baby back pork ribs (about 4 pounds); each cut in half
- 2 Tbs Lars’s Cajun Blast Seasoning
- 1 (12-ounce) bottle dark brown ale
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- Lars’s Cajun or “Kansas City” style BBQ Sauce
Procedure:
- Cut each rack of ribs in half.
- In a medium bowl, add beer and Cajun Blast seasoning. Whisk together.
- Place ribs in large plastic bag(s) or on a large sheet of aluminum foil placed in a large roasting pan. Pour beer mixture into bags or pan and seal. Marinate in the refrigerator 8 hours or overnight. Use more beer, as necessary to cover ribs.
- Remove the ribs from refrigerator and bring to room temperature.
- Preheat oven to 325° F.
- Line a large baking sheet with heavy aluminum foil, lay the ribs on top, and tightly cover with more foil. Bake in preheated oven for 2 hours.
- Preheat the grill at medium high.
- Remove the ribs from the oven and uncover.
- Transfer to the hot grill, over indirect heat (see Notes) for for 30 minutes with grill top closed. Brush the ribs with BBQ sauce, turning with tongs every 10 minutes, re-basting, for an additional 30 minutes.
- Remove ribs from the grill. Serve with Lars’s New England Potato Salad or Twice Baked Potatoes, Coleslaw, grilled Corn on the Cob and additional BBQ sauce on the side.
Advanced Preparation:
- Steps 1-3 can be done in advance if after marinating, Steps 3-5 are completed (pre-cooking). Pre-cooked ribs can be refrigerated up to 3 days in advance of grilling.
Tips, Notes, and Variations:
- When referring to “indirect” heat, I mean the ribs need to cook without being on the grill slats. You can either put them on the top warming area that comes with many grills or use other grilling accessories that accomplish the same purpose.
