Barbeque Ribs Recipe
I like to call this barbeque ribs recipe drunken ribs, since they're soaked in a beer marinade overnight before they're barbequed. As the flavors from the marinade soak in, the alcohol of the beer loosens up the meat, making it really tender. At least, that's my theory!Trimmed pork sparerib slabs are the best choice here. Shape the whole sparerib into a Kansas City style slab for best results. The even thickness cook evenly on the grill. And all the trimmings make great snacks to munch on as the barbecued pork ribs are grilling!
Pork Rib Marinade
The marinade includes beer, naturally, and a variety of seasonings. Here's the recipe, enough for two Kansas City trimmed slabs.Three cans of beer
One-quarter cup of lime juice
Two tablespoons of white sugar
One tablespoon salt
Two teaspoons onion powder
One teaspoon black pepper
One-half teaspoon cumin
One-half teaspoon red pepper flakes
Combine the marinade ingredients. Soak the two slabs for two hours, but no more than four hours. Marinate the ribs in plastic, stainless steel or glass. Don't use aluminum-the acid in the lime juice will react to the metal and create off flavors.
Over indirect heat, grill the ribs until tender. This barbecued ribs recipe can be enhanced by a drizzle of sweetened lime juice. Mix one tablespoon of lime juice with one teaspoon sugar. Just a bit is all they need.
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