Hazed Ribs
Source of Recipe
Abita Brew Pub, Abita Springs, La
List of Ingredients
3 racks pork baby back ribs
¼ cup whole black peppercorns
3 ounces dried crab-boil seasoning (1 small box)
1 teaspoon salt
1 teaspoon black pepper
Beer to cover ribs, about a six-pack, preferably Abita Purple Haze Beer
(see note)
Barbecue sauce of choice, if desired
Recipe
Combine ribs, peppercorns, crab boil, salt and black pepper in a glass
baking dish. Cover with plastic wrap and refrigerate overnight.
Remove ribs from refrigerator. Line a large baking pan with aluminum
foil and transfer the seasoned ribs and all the seasonings to the
foil-lined baking pan.
Pour enough beer over ribs to cover. Cover pan with aluminum foil, but
it is not necessary that the pan be tightly sealed. Bake ribs at 350 F
for 2 to 3 hours or until fork-tender. (We found the baby back ribs
reached fork-tender stage in slightly less than 2 hours cooking time.)
When fork-tender, remove ribs pan from oven, take the ribs out of the
beer, and transfer to a flat aluminum foil-covered baking pan. Spoon on
barbecue sauce, if desired, and return to the oven for about 20 to 30
minutes to crisp the crust of the ribs.
If a smokier flavor is desired, after removing ribs from oven and beer,
transfer to a medium-hot grill and cook over a low fire to crisp the
crust. Ribs finished on the grill can also be seasoned with barbecue
sauce, if desired.
Makes 6 servings.
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