Stick to You Barbequed Ribs

Stick to You Barbecued Ribs

The weekend comes to a close. The Easter eggs are consumed, the good food and good times are just memories....life goes on as normal. It has been very rewarding to collaborate with my daughter in the kitchen, catch up on her life and enjoy some quality time... and get in my quota of hugs.

For Easter we forgo the ham and the turkey with all the trimmings and opt for a more relaxed celebration of the barbeque. The sun was shining and all was right with the world, so, I prepared my version of baby back ribs. They are brined overnight in a beer solution... sit for a day in a spice rub... and then after all that abuse are cooked for hours in the oven before finally... being flash cooked on the "barbie". My daughter prepared her infamous Barbequed Peppers...so sweet and tasty.



This morning my daughter heads back to university for another month and then will be done for this semester. We are headed out to breakfast...so "cheerio" for now.....

**Stick to You Barbeque Ribs**

BRINE AND RIBS:

2 cups warm water
2 cups lager beer
1/2 cup (packed) golden brown sugar
3 tablespoons coarse kosher salt
3 tablespoons olive oil
3 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
1 jumbo-size (2-1/2 gallon) resealable plastic bag
2 racks baby back pork ribs (about 4 pounds)

RUB:

1/4 cup (packed) golden brown sugar
1 tablespoon dried summer savory
1 tablespoon granulated garlic
1 tablespoon sweet paprika
1/8 teaspoon ground cloves
1 cup yellow (ballpark) mustard

BARBEQUE SAUCE:

1/2 cup dark brown sugar
1/2 cup cider vinegar
1/2 cup ketchup
1/4 cup chili sauce
1/4 cup Worcestershire sauce
1 tablespoon lemon juice
2 tablespoons onion, chopped
1/2 teaspoon dry mustard
1 clove crushed garlic

FOR BRINE: Stir first 7 ingredients in bowl until sugar and salt dissolve. Pour brine into plastic bag. Add ribs. Seal bag and chill overnight, turning occasionally.

FOR RUB: Mix first 5 ingredients in small bowl to blend. Remove ribs from brine; pat dry. Coat ribs with yellow mustard. Sprinkle brown sugar mixture over and let stand at room temperature 1 hour.

Preheat oven to 300 degrees F (150 degrees C). Place ribs on a rack in a shallow roasting pan. Cover, and bake for 2 1/2 hours. Cool slightly.

For Barbeque Sauce: In a small saucepan, mix together brown sugar, cider vinegar, ketchup, chili sauce, Worcestershire sauce, lemon juice, onion, dry mustard, and 1 clove garlic. Simmer over medium-low heat, uncovered, for 1 hour. Reserve a small amount for basting; the remainder is a dipping sauce.

Preheat grill to medium heat.

Place ribs on grill. Grill, covered, for about 12 minutes, basting with the reserved sauce, until nicely browned and glazed. Serve with remaining sauce for dipping.





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