These ribs really are world famous.
Since I originally posted this recipe in 2009, I’ve received positive feedback from people all over the planet (including from American states that are known for their own awesome ribs).
Well-meaning BBQ aficionados tell me my ribs should have a little more “bite,” but I’ve found the average guy and gal loves having that meat simply fall off the bone.
So, the Patriot Rib recipe is what it is—a delicious crowd pleaser!
By the way, I’ve updated the recipe a bit over the years, with the help of my professional chef son, so this is the latest and greatest version!
Here’s the recipe:
Remove the ribs from the wrapping. DO NOT rinse the ribs. Place the ribs bone-side down in a ceramic, or glass, baking pan. Cover both sides of the ribs with BBQ rib rub of choice (I prefer Kirkland’s Sweet Mesquite BBQ Rub from Costco, but if you have a favorite use it!). By the way, St. Louis pork ribs work just as well as the baby backs (I cannot guarantee this recipe for beef ribs).
Next, give your hands a good wash and then pour a nice stout beer (I prefer Guinness Stout)) into the pan, a little less than an inch deep. Do not try this with anything other than a dark stout beer or the ribs will be ruined.
Cover with aluminum foil and let the ribs sit for an hour on the kitchen counter.
Preheat your oven to 320. Bake the ribs (in the pan, with the beer, covered with foil) for two hours.
Next, turn off the oven. Let the ribs remain in the closed oven for another 45-minutes.
While the ribs are sitting in the oven, fire up your BBQ/grill and get the cooking grate nice and hot.
Now we’re ready for “show time.” Take the ribs out of the oven, and out of the pan, and place directly onto the grate, meat side down. Slather a nice thin layer of sauce (Sweet Baby Rays is a big winner in my household) onto the bone side. Let them cook for 5-minutes.
Next, flip the ribs so the bone side is now down (you may have a rib or two fall away from the meat, but it’s going to be oh, so sweet to eat!).
Slather that sauce onto the meat side. Let them cook for a good 5-minutes This will allow the sauce to caramelize.
Finally, get those ribs off the grill and onto a big serving plate! Once served, the meat will literally fall off the bone. If your guests want additional sauce on their ribs make it available—and don’t forget a roll of paper towels in the middle of the table.
God bless you, your family, and America!
Enjoy the ribs!