Directions: |
Directions:1. Mix ingredients thoroughly in a jar with a shaker-type top.
2. Remove ribs from the packaging and wash them off in cool water. Shake off/pat off excess water but do not dry all the way (the rub needs some moisture to stick to the meat).
3. Place ribs, bone-side up, in a glass/ceramic dish. Sprinkle the bone-side lightly with about 1/3 of the rub. Turn the ribs over and sprinkle the rest of the rub on the meaty side of the ribs. Try to get some of the rub on the sides of the ribs, too, if you have any left over.
4. Cover the ribs with plastic wrap and refrigerate for at least 2 hours (3-6 hours is good, overnight is best).
5. Grill ribs over a medium heat for about 5-7 minutes on each side. This will not cook the meat through...but will caramelize the rub and give the ribs nice grill marks.
6. Place the grilled ribs in a single layer - bone-side down - in a “toss-away” aluminum pan. You can nestle a few ribs in sort of a “second” layer to save room, but try not to stack too many ribs on top of each other.
7. Cover the bottom of the pan with about 1⁄4 to 1⁄2 inch of beer. (I usually use cheap beer...because I drink the good stuff when grilling the ribs earlier!)
8. Tightly seal the top of the pans with heavy duty aluminum foil. The seal needs to be really air tight, because the ribs steam in the beer in the oven.
9. Bake the ribs in a 350 degree oven for at least 1 1⁄2 hours. I usually aim for about 2 1⁄2 hours for the “falling off the bone” effect.
10. Uncover (carefully because of the steam) and enjoy! |
This recipe for Aunt Betty's Ribs is from