BBQ COUNTRY RIBS

BBQ Country Ribs:

 

6-8 country ribs (lean)

Kosher salt

3 T. light brown sugar, packed

2 cloves of garlic, minced

2 t. fresh thyme

2 1/2 T. chili powder

Freshly ground black pepper

1-2 t. cayenne pepper

1/2-1 c. apple cider vinegar

2 T. dijon mustard

2 t. Worcestershire sauce

1 bottle of beer

 

Mix 1 T. salt, brown sugar, garlic, thyme, chili powder and 1/2 t. black pepper and the cayenne pepper in a bowl.  Rub the spice mixture evenly over the ribs, after piercing a few times with a knife.  Place the ribs on the rack in a roasting pan, cover and refrigerate 1-2 hours or overnight.

 

Combine the vinegar, mustard, Worcestershire and beer in a saucepan over medium heat and simmer approximately thirty minutes.  Cover and set aside.

 

Preheat a grill to low heat.  Cook the ribs, until tender, approximately 2 1/2-3 hours.  Occasionally baste with the sauce, until the ribs are glazed.

 

(I’ve also cooked this in the oven.  Remove ribs from marinade and cook  (covered) at a low temperature, around 325 degrees for and hour, basting occasionally with sauce.  After one hour, turn oven temperature to 400 degrees for around an hour and continue basting.  The last 30 minutes, I usually turn the oven up to around 425 degrees and then remove foil during the last 5-7 minutes and broil to a nice brown.)

 

BBQ Country Ribs