A gift to you for the Memorial Day Weekend! My World Famous Patriot Ribs. I promise these will be the best ribs you’ve ever made. I’ve received wonderful feedback on this recipe from all over the world! I must credit my son, Sam, for helping perfect these (he’s a professional executive chef here in the Bay Area).
Here we go:
Place ribs (thawed, meat side up) in preferably a ceramic or glass baking pan.
Cover both sides of the baby back ribs with your 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 not necessary. This recipe will make the final product tender-licious either way.
NOTE: I cannot guarantee this recipe for beef ribs.
Pour a stout beer (Samuel Adam’s Cream Stout or Guinness Stout—it’s more readily available) into pan, 3/4 of an inch deep. DO NOT try this with anything other than a fine dark beer, it will not work.
Cover the pan tightly with aluminum foil.
Preheat oven to 325. Bake ribs (in the pan, with the beer, covered with the foil) for two hours. Then turn off the heat. Let the ribs remain in the closed oven for another hour.
Next, braise the ribs over a really hot BBQ grill. This is “show time,” as my son says. We’re doing two things here: putting grill marks on the meat and caramelizing the sauce. I prefer Sweet Baby Rays, but whatever sauce you prefer is fine. Place the ribs bone side down and slather the meat side with sauce. Let it sit for a couple minutes, then flip the ribs onto the meat side. Slather more sauce on the bone side while the ribs cook on the grill for 5 minutes. Flip the ribs and let the bone side cook for another 5 minutes.
Finally, get those ribs off the grill and onto a serving plate.
One final note: place a roll of paper towels on the dinner table–you’ll need ‘em!
Enjoy the weekend and God bless America!