Tuesday, August 27, 2013

BBQ Spare Ribs

These ribs turns out very juicy and delicious!  I definitely think you should give them a try and see what kind of twist of your own that you can add to it.  I love cooking with flavored beer, it always adds a nice accent to the meat.  Enjoy!

1 Rack St Louis Style Pork Spare Ribs 2.5-3lbs
Seasoning: Grill Mates Barbeque, Tarragon, Dash of Cinnamon, Garlic Salt, Dash of Grill Mates Spicy Montreal Steak
1 Beer ( I used Sam Adams White Water IPA) I also love a nice apple or raspberry beer
1/4 bottle of BBQ sauce (I used New England Apple Maple)

Preheat the oven to 300 degrees.  Cut the rack in between the bones so that the ribs are separated to cook.   Season both sides of the ribs in the deep dish you are going to use for cooking.  Pour 1 full beer over the top to tenderize the meat while cooking.  This should cover about 3/4 of the ribs.  Make sure that the ribs are bone side down and cook int he over for about 45 minutes.  Remove from the oven, bast with the liquid in the pan and drizzle some BBQ sauce on top of the ribs to let the flavor soak in a little bit.  Return to the oven and cook for another 30 minutes.  The ribs should be finished cooking and you can serve them with additional BBQ sauce drizzled or smothered on top depending on your preference.  Enjoy!

Season both sides of the ribs
Pour 1 beer over the ribs
Bone side down cook in the oven for 45 minutes
Turn the ribs, baste and drizzle BBQ sauce over top and continue cooking for about 30 minutes
Remove from the oven
Serve with additional BBQ sauce on top


  1. OK miss Britt. Where is the Wood? I will try your Rub mixture.


    1. I actually didn't use a grill, and just cooked it in the oven... alas the closest thing I have to a grill is a George Foreman one haha