Ingredients Jump to Instructions ↓

  1. 1 c Bottled barbecue sauce

  2. 1/3c Dijon mustard

  3. 1/4c Packed dark brown sugar

  4. 2 ts Soy sauce

  5. 2 ts Fish sauce(see note)

  6. 1 ts Chili paste (see note)

  7. 6 Racks baby back ribs about 1 1/4 lbs each 4 cn (12 oz each) light beer

  8. 2 lg Onions;

  9. 12 oz each peeled, Sliced

  10. 8 lg Cloves garlic, peeled,split

  11. 1 ts EACH: Dried thyme, rosemary Basil, salt, freshly ground Pepper

  12. 2 Bay leaves

  13. 3 Cloves

  14. 1 c Honey

Instructions Jump to Ingredients ↑

  1. + Directions : **Note much of this recipe can be prepared ahead of time** FOR BARBECUE SAUCE: Combine ingredients in 1-quart bowl. Refrigerate at least overnight or up to 3 days. Before using, mix well and adjust seasonings. Sauce should be spicy enough for ribs but also compatible with fries. FOR RIBS AND HERBED BEER: Place ribs meaty side down in small roasting pan (cut them in half as necessary). Add beer and enough water to just cover ribs. Add onions, garlic, thyme, rosemary, basil, salt, pepper, bay leaves and cloves. Combine well. Heat to biol. Gently simmer, covered, until very tender, about 1 hour. Use tongs to transfer tender ribs to heay-duty foil. Lightly blot with paper towels. Immediately brush both sides with honey. Reapply honey that drips onto foil. **Can be made a day ahead and refrigerated, covered and airtight. ** TO FINISH: Let ribs and sauce come to room temperature. Prepare a medium-hot charcoal fire with a few chunks of mesquite wood. Brush both sides of ribs generously with sauce. Place meaty side down on hot grill. Grill until heated through and bronzed (not burned) 5 to 10 minutes. Use tongs to turn. Brush more sauce on grilled side. Grill until underside is browned, about 5 minutes more. Transfer to serving platter. Serve hot. pass remaining sauce. **NOTE** Fish sauce (nam pla) and chili paste are available in Asian markets and some supermarkets. Salt may be substituted for fish sauce if desired.


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