There are as many ways to do ribs on the grill as there are grills, I’m sure. Maybe you don’t need yet another recipe because yours is the all-time award winning recipe handed down from generation to rib eating generation.
Well, I’ve tried dozens of them and ended up cooking up my own secret recipe. Needless to say, the secret changes every time I make ribs on the BBQ, but the main theme stays the same.
Get yourself some ribs. Back, side, baby back, beef, frozen or not; whatever turns your crank. The recipe does 2 racks approximately, so adjust quantities to suit. Make sure the ribs are at room temperature when you start.
Preheat your stove or BBQ to 180 C (350 F).
While it’s heating up make up this fabulous marinade:
6 cloves garlick, smashed
2 small onions, minced and sauteed in butter
2 bay leaves, whole or crumbled
45 ml (1.5 oz) maple syrup
45 ml (1.5 oz) Ketchup
2 tblsp Worcestershire sauce
1 lime, juice only
3 tblsp red wine vinegar
150 ml (2/3 cup) Chipotle/Beer BBQ sauce
150 ml (2/3 cup) Beer, preferably dark
3 tblsp brown sugar
2 tsp cumin
1/2 tsp cayenne pepper, more if you like your ribs on fire
1 tsp fresh cracked black pepper
Mix the whole thing up and baste your ribs with it on both sides.
Place the ribs bone up in a roasting pan or other fire proof dish just big enough to hold them.
Pour remaining marinade over ribs and cover with aluminum foil.
Bake for 1 – 1.5 hrs. in the preheated oven or on the grill.
Once cooked, cool and remove from the marinade, retaining the marinade.
Now grill the ribs over medium heat or even indirect heat depending on the kind of grill you own, turning and basting the ribs a couple of times until done, about 20 minutes max. If you have a smoke box, by all means put it to good use as well.
While the ribs are on the BBQ make the dipping sauce by reducing the marinade in a small saucepan until it sticks to the back of a spoon.
Serve ribs and sauce with your favorite sides and enjoy with a decent glass of red or your favorite brew.