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Ribs: Jalapeno Beer Braised Back Ribs

Source of Recipe

Chef Ted Reader, "Hot and Sticky BBQ"


List of Ingredients

1 large yellow onion sliced
4 jalapeño peppers sliced
4 cloves garlic minced
4 (1 1/2 lbs.) racks baby back ribs
2 TB Bone Dust BBQ Spice (see below)
3 limes, sliced
2 bottles amber lager beer
2 cups gourmet BBQ sauce


Recipe

Preheat oven to 325 degrees. 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 ½ 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 ½ cups)
½ cup paprika
¼ cup chili powder
3 TB salt
2 TB ground coriander
2 TB garlic powder
2 TB sugar
2 TB curry powder
2 TB hot dry mustard
1 TB black pepper
1 TB dried basil
1 TB dried thyme
1 TB ground cumin
1 TB cayenne pepper
Mix 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.