Jalapeño Beer Braised Back Ribs
Source: Chef Ted Reader - from his new book Hot and Sticky BBQ
Serves 4 to 6.
1 large yellow onion, sliced
4 jalapeño peppers, sliced
4 cloves garlic, minced
4 (1 1/2 pound) racks baby back ribs
2 tablespoons Bone Dust BBQ Spice (see below)
3 limes, sliced
2 cans beer
2 cups gourmet BBQ sauce
Preheat oven to 325 degrees F.
In a bowl, combine onion, jalapeño peppers, and garlic. Spread mixture in a roasting pan.
Using a sharp knife, score the membrane on the backside of the ribs in a diamond pattern. Rub with Bone Dust BBQ Spice, pressing seasoning into meat. Lay ribs meat side down on top of onion mixture. Lay three or four lime slices on the back of each rib. Pour in beer. Cover tightly with lid or foil.
Braise ribs for 2 to 2 1/2 hours or until tender. Let cool slightly. Remove ribs from pan and set aside.
Pour onion-beer mixture into a large saucepan and bring to a boil. Reduce liquid by half, stirring occasionally. Add BBQ sauce. Return to boil, then remove from heat. In a blender or food processor, purée sauce until smooth.
Meanwhile, preheat grill to medium-high.
Grill ribs for 6 to 8 minutes per side, basting with sauce.
Cut between every third rib and serve.
Bone Dust BBQ Spice
Makes about 2 1/2 cups.
1/2 cup paprika
1/4 cup chili powder
3 tablespoons salt
2 tablespoons ground coriander
2 tablespoons garlic powder
2 tablespoons granulated sugar
2 tablespoons curry powder
2 tablespoons hot dry mustard
1 tablespoon black pepper
1 tablespoon dried basil
1 tablespoon dried thyme
1 tablespoon ground cumin
1 tablespoon cayenne pepper
Mix together paprika, chili powder, salt, coriander, garlic powder, sugar, curry powder, dry mustard, black pepper, basil, thyme, cumin, any cayenne. Store in an airtight container in a cool, dry place away from heat and light.
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