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| Spicy Beer-Brined Ribs |
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| Ingredients : |
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| 2. | 3 Tbsp. coarse kosher salt |
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| 3. | 3 Tbsp. packed brown sugar |
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| 5. | 1 Tbsp. cayenne pepper |
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| 6. | 1-1/2 tsp. ground black pepper |
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| 7. | 1 tsp. liquid smoke (optional) |
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| 9. | 1/2 cup Honey-Beer Barbecue Sauce* or bottled barbecue sauce |
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| Directions : |
| 1. | For brine, in a large bowl, combine beer, salt, brown sugar, celery seeds, cayenne pepper, ground black pepper, and, if desired, liquid smoke; stir until salt and brown sugar are dissolved. Cut ribs into 2-rib portions; place in a resealable large plastic bag set in a shallow dish. Pour brine over ribs; seal bag. Marinate in the refrigerator for 6 hours, turning bag occasionally.
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| 2. | Remove ribs from bag; discard brine. Pat dry with paper towels |
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| 3. | Prepare grill for indirect grilling. Test for medium heat above the drip pan. Place ribs, bone sides down, on the grill rack over the drip pan. (Or place ribs in a rib rack; place rib rack on the grill rack over the drip pan.) Cover and grill for 1-1/2 to 1 3/4 hours or until ribs are tender, brushing with barbecue sauce during the last 5 minutes of grilling. Add additional coals as needed to maintain temperature. |
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| 4. | *Honey-Beer Barbecue Sauce: In a medium saucepan, cook 1/3 cup chopped onion and 1 minced clove garlic in 1 tablespoon cooking oil until tender. Stir in 3/4 cup chili sauce, 1/2 cup beer, 1/4 cup honey, 2 tablespoons Worcestershire sauce, and 1 tablespoon prepared mustard. Bring to boiling; reduce heat. Simmer, uncovered, about 20 minutes or until desired consistency, stirring occasionally |
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| 5. | Make-Ahead Directions: Prepare as directed through step 2. Cover and refrigerate for up to 24 hours. Grill as directed in step 3. |
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| Serving Info : |
Makes 4 servings. |
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