Baby Back Ribs With Beer & Brown Sugar Glaze

READY IN: 2hrs


  • rack of ribs
  • paprika, mustard powder, salt, pepper, garlic powder, chilli powder rub
  • 12 cuplight brown sugar
  • 12 cupbeer (Miller Lite)
  • 2garlic cloves, peeled and crushed
  • 1teaspoonDijon mustard
  • 12 teaspoonsalt
  • 12 teaspoonground black pepper

  • In a bowl, combine paprika, mustard powder, salt, chilli powder and garlic powder. Rub ribs completely with mixture and place on a rimmed baking sheet. Cover and refrigerate for three hours or up to overnight.
  • Allow ribs to rest at room temperature for 30 minutes before cooking. Preheat oven to 375°F (190°C). Fill the bottom of the baking sheet with ¼-inch boiling hot water and add the ribs. Cover with foil and place in oven. Braise ribs for one hour and 20 minutes until tender.
  • While the ribs are cooking, combine sugar, beer, garlic, mustard, salt and black pepper in a saucepan. Bring to a boil over high heat, then reduce heat to low and simmer for 10 minutes until the mixture has thickened.
  • Increase oven temperature to 425°F (220°C). Brush the glaze (reheat if the glaze has become too thick) on the ribs and bake, uncovered, for 10 minutes.
  • Preheat a gas or charcoal grill to medium-high heat. Transfer ribs to the grill and cook for 3 minutes a side until lightly charred. Slice and serve.
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