BBQ Ribs (Printable Version)

Soft and smoky baby back ribs with a flavorful rub, steamed in foil with beer, then brushed with BBQ sauce and grilled to finish.

# Ingredients:

→ For the ribs

01 - 1-2 cups of your favorite barbecue sauce
02 - 1 rack of baby back ribs
03 - 12 ounces of beer

→ For the dry rub

04 - 1 1/2 teaspoons of garlic powder
05 - 1/3 cup of packed dark brown sugar
06 - 2 teaspoons of sweet paprika
07 - 1/4 teaspoon of cayenne pepper (add as much or little as you'd like)
08 - 1 teaspoon of black pepper
09 - 1 1/2 teaspoons of onion powder
10 - 1 1/2 teaspoons of seasoned salt

# Steps:

01 - Set your oven to 250°F. Cover a big baking pan with foil and have it handy. Rinse the ribs thoroughly to make sure no bone bits are left, then pat dry using a paper towel. Put the ribs on the foil-lined pan.
02 - If you'd like, peel the membrane from the underside using a small knife to loosen it so you can grab a hold. Use a paper towel to grip it and pull it off.
03 - Stir together the brown sugar, paprika, black pepper, seasoned salt, garlic powder, onion powder, and cayenne powder in a small dish.
04 - Coat the ribs thoroughly with the dry rub, covering both the top and bottom. Lay another sheet of foil over the ribs and fold the edges together to make a secure pocket.
05 - Put the pan of ribs in the oven. Pour half the beer into the pan. Cook them for about 90 minutes. Then, pour in the rest of the beer and keep cooking. Start checking around 3 hours in. They should be soft enough to pierce with a fork but still stay on the bone.
06 - Crank your grill to high so it gets really hot. Put the ribs on it with the meat facing up.
07 - Brush barbecue sauce on the top of the ribs. Flip them so the meat side is down and let them char and caramelize. Brush the other side with sauce. Don't overdo it—20 minutes is enough, or they'll start to dry out.
08 - Once both sides have some char and caramelization, take them off the grill. Slice into individual ribs if you'd like or serve the whole slab.

# Notes:

01 - Taking the membrane off the back is optional, but it helps make them more tender.
02 - Any beer will work here, though lagers and ales are often the best picks.
03 - Make sure the ribs hold together before grilling. If they're too soft, they'll fall apart when you flip them.
04 - Feel free to use a store-bought barbecue sauce or whip up your own.