My gift to you, for Superbowl Sunday. I promise these will be the best ribs you’ve ever cooked.
These are officially known as my “World Famous Patriot Ribs,” (as in American Patriots, not the New England football team–I’m not picking winners or losers, since my Forty Niners didn’t make it to the big game).
Place ribs (meat side up) in ceramic or glass baking pan.
Cover both sides of the baby back ribs with BBQ rib rub of choice (I prefer Kirkland’s Sweet Mesquite BBQ Rub). By the way, St. Louis pork ribs work just as well. If you like to trim off the membrane that’s fine, but this recipe will make the final product tender-licious either way.
NOTE: I cannot guarantee this recipe for beef ribs.
Pour Samuel Adam’s Cream Stout (or if you prefer, Guinness Stout—it’s more readily available) into pan, an inch deep. DO NOT try this with anything other than dark beer.
Cover with aluminum foil. Let sit for an hour.
Preheat oven to 325. Bake ribs (in the pan, with the beer, covered with the foil) for two and a half hours. Turn off heat. Let ribs remain in closed oven for another hour.
Braise ribs over a really hot BBQ grill. This is “show time;” all we’re doing here is putting some grill marks on the meat. I usually do about three minutes on the bone side, and then three on the meat side, and then flip ’em over. Make sure you keep them on long enough to get the nice grill marks on the meat.
Next, slather on your favorite BBQ sauce (Sweet Baby Rays is a winner in my household) to both sides.
Get the ribs off the grill and onto serving plate (don’t be surprised if a few bones fall off in the process–this meat is super tender).
One final note: place a roll of paper towels on the dinner table–you’ll need ‘em.
Enjoy the game, and God bless America!