Beer Braised Ribs with San Diego State Ale

Beer Braised Ribs and Beer-BBQ Sauce with AleSmith San Diego State Ale

Ingredients for the Ribs:

– 3 pounds of bone-in pork loin baby back ribs Ingredients for the Dry Rub

– ¼ cup of AleSmith San Diego State Ale

– ½ cup brown sugar

– 2 tablespoons paprika

– 2 teaspoons garlic powder

– 1 teaspoon dried thyme

– 1 teaspoon pepper

– 1 teaspoon salt

Ingredients for the Sauce:

– ¾ cup of AleSmith San Diego State Ale

– 1 tablespoon olive oil

– ½ white onion, minced

– 2 cloves of garlic, diced

– ½ cup ketchup

– ½ cup brown sugar

– 3 tablespoons apple cider vinegar

– 1 tablespoon Dijon mustard

– 1 tablespoon Worcestershire

– 2 teaspoons cumin

– ½ teaspoon salt

– ½ teaspoon cayenne pepper



1. Preheat the grill on low for 15 minutes to 350 degrees Fahrenheit, lightly oil the grates.

2. All the ribs to sit at room temperature for 15 minutes, then remove the membrane from the back of ribs. To do so, run a sharp knife between the membrane of each rib, pulling off to discard.

3. Pat the ribs dry with paper towels and lay in a large baking dish.

4. Add a splash of AleSmith San Diego State Ale Beer before seasoning (roughly 1/4 cup)

5. Combine the brown sugar, paprika, garlic powder, thyme, pepper and salt in a small bowl. Rub over the ribs, using your hands to work into both sides of the meat.

6. Place the ribs directly on the clean grill grate, bone side down. Reduce the heat to low and cook for 30 minutes. Then brush with the leftover marinade and flip the ribs to cook for one hour, meat side down.

7. Brush again halfway through. Once the center of the ribs reads to 145 degrees Fahrenheit, pull them off and wrap in foil.

8. While the ribs are cooking, make the beer barbecue sauce. Add the olive oil to a pot with the onion and garlic. Sauté over medium- high heat for five minutes until translucent and aromatic. Then, pour in the rest of the beer. Reduce the heat medium and add the ketchup, honey, and apple cider vinegar. Cook down until simmering and add the spices. Reduce the heat to low and simmer until the sauce has thickened. Then, remove from heat and cool.

9. Once the ribs are done, remove from the grill and place on a large piece of aluminum foil. Brush both sides with the sauce and tightly secure in foil. Place back on the grill for fifteen minutes on medium heat.

10. Then, remove from the grill and cool for 5 mins before cutting. Serve with coleslaw, baked beans, and pickles.

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