Summer is the season to barbecue and sink your teeth into satisfying grilled meats. These sticky and sweet ribs are ideal for grilling. Whether you are planning a big barbecue party or just a family dinner, everyone will love these delicious barbecue ribs.
Sticky Sweet Newkie Ribs
4 to 6 servings; recipe and photo courtesy of celebrity chef Sam the Cooking Guy
Here’s all you need to know to make great ribs: Pre-cook them first, and then finish them on the grill with a great sauce (which follows below, of course). Do that and you’ll be a fricking rib genius. To pre-cook them, though, I roast them in the oven. I do not subscribe to the “boiling them in a large pot of water” theory. Because apart from boiling away the flavor, boiled meat sounds absolutely disgusting to me.
2 racks pork back ribs, 5 to 6 pounds
4 tablespoons white vinegar
1/2 cup plain barbecue sauce
1/4 cup Newcastle Brown Ale
1 cup brown sugar
1. Preheat oven to 400F.
2. Place ribs and vinegar in a large baking or casserole dish, cover tightly with aluminum foil and bake about 60 minutes or until very tender.
3. While they cook, combine bbq sauce, Newcastle and brown sugar in a small bowl. Mix well and set aside.
4. When ribs are done, remove from oven and carefully lift off the foil – there will be a ton of steam. The ribs are now fully cooked and just need to be finished on the grill.
5. Heat your grill to medium/high and place ribs meat side down without sauce, but you can baste the top with the sauce.
6. Cook until they start to develop nice grill marks, and turn over; now baste the top side. Now it’s a matter of basting and letting the ribs get some great color on each side.
7. Give them one extra baste when they’ve been removed from the grill before serving.
Summer grilling tips
Newcastle Brown Ale’s summer grilling tips were compiled by Sam the Cooking Guy.
- It’s about the heat — so make sure your grill is really hot first. If you can hold your hand about 3 inches above the grate for more than 3 seconds, it ain’t ready. So shut the lid and go check your email.
- Flare-ups happen, so be prepared. Keep a spray bottle close. Apple juice is a good option for the bottle. So is tequila, but be prepared for more flames.
- Ice-cold steaks are only good for black eyes. Meat should be room temp before it hits a grill.
- Size matters. Give yourself a chance and leave the thin little piece of meat your supermarket has deemed “perfect for the grill” at the supermarket. Buy your steaks 1 to 1-1/2 inches thick.
- Once you have your food on the grill, it’s not time to call your old college roommate. Keep your eyes on the prize.
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