Recipe: 'Barbecued' Baby Back Ribs
The following is a no-smoke recipe for barbecued pork ribs that begins with simmering the ribs in dark beer and ginger ale and then finishing them in the oven.
Yield: 4-6 servings
Simmer and bake time for ribs:1 hour and 45 minutes
Active time (including time to make sauce): 25 minutes
Time to simmer sauce: 30-45 minutes
Ingredients for Ribs:
- 1 (2-liter) bottle ginger ale, such as Michigan-produced Vernor's
- 22 ounces dark ale or beer, such as Michigan-produced Dragon's Milk
- 5 pounds bone-in baby back pork ribs, cut into 8 portions
- Barbecue Sauce*
*Easy recipe follows, or use your own preferred recipe or bottled brand.
Directions for Ribs:
1. In a large, heavy-bottomed stockpot, bring ginger ale and ale or beer to a boil. With tongs, carefully place ribs in liquid, then reduce heat. With a slotted spoon, remove and discard initial accumulated foam.
2. Simmer, covered, for 1 1/2 hours or until ribs can be easily pricked with a fork but are not falling apart. Remove from heat and, if time allows, let ribs come to room temperature in brew to absorb additional flavor.
3. Remove ribs from liquid, place on a foil-lined baking sheet, and coat both sides of ribs in preferred barbecue sauce. (After this step, ribs may be covered with plastic wrap or foil and refrigerated up to 24 hours in advance. Bring to room temperature and brush with additional sauce before reheating.)
4. Preheat oven to 400 degrees and, if desired, prepare your grill to medium-high heat. Bake ribs on the center rack of oven 12 minutes, or until hot. If desired, transfer the ribs to the grill or turn broiler on and cook long enough to char. Serve immediately.
Ingredients for Sauce:
- 1/2 stick unsalted butter
- 1 tablespoon minced garlic
- 1 cup tomato ketchup
- 1 1/2 tablespoons yellow, ball-park style mustard
- 1/4 cup dark brown sugar
- 1 teaspoon Worcestershire sauce
- 6 ounces (1/2 can) Coca-Cola
- 1/2 to 1 teaspoon cayenne or hot sauce
Recipe for Sauce:
1. In a heavy-bottomed saucepan, melt butter over medium-low heat. Saute garlic in butter, stirring, 2 minutes.
2. Stir in ketchup, mustard, sugar, Worcestershire, cola and 1/2 teaspoon cayenne or hot sauce. Bring to a boil, stirring, then reduce heat to simmer. Cook until sauce is thickened, stirring occasionally, about 30-45 minutes. Add additional cayenne or hot sauce to taste. (May be made up to 4 days in advance.)
This recipe was written by Peggy Lampman and originally posted on AnnArbor.com on June 30, 2011.