Thursday, July 7, 2011

Beer Basted Baby Back Ribs with Jack Daniels Barbecue Sauce

Servings: 4 to 6
Preparation Time: 30 minutes plus steaming and grilling the ribs

6 pounds baby back ribs
Salt and freshly ground pepper
Garlic powder
1 (12-ounce) can beer

1 (16-ounce) can diced tomatoes
1 cup cider vinegar
½ cup dark molasses
¼ cup canola oil
¼ cup Jack Daniels whiskey
2 tablespoons prepared mustard
1 tablespoon chili powder
1 teaspoon ground cinnamon
4 or more drops hot pepper sauce
Salt and freshly ground pepper

Preheat oven to 300 degrees
Season the ribs with salt, pepper and garlic powder. Place them onto a rack in the bottom of a large roasting pan. Pour the beer into the pan. Cover the pan with aluminum foil. Place the pan into the oven. Steam for at least 1 hour (or longer if desired).
For the sauce, bring the tomatoes, vinegar, molasses, canola oil, whiskey, mustard, chili powder, cinnamon and as much hot pepper sauce as you like, to a boil in a saucepan over medium high heat. Reduce the heat and simmer for 20 minutes. Season with salt and pepper.
Transfer the ribs to an outdoor grill over medium high heat. Cook, turning often until well browned, about 15 to 20 minutes. Baste the ribs with sauce during the last 5 minutes of cooking.
Cut the ribs, and serve with extra sauce on the side.

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