You can do these ribs any time you need to be reminded of summer. For AH purposes, these are strictly phases 2 and 3, and you can search the FB group or the upcoming cookbook for Hayda's Sugar-Free BBQ Sauce to make and brush on top for the last half hour of cooking.
I mean, did you think you could get these results without a BBQ?
Recipe here, step by step following:
And, of course (I've been very happy with the ribs I've bought at Trader Joe's):
They're delish without a sauce, but you can put on your favorite bottled one, or try Hayda's recipe from the AH FB group or this one I riffed off of for the picnics to add more beer to the recipe: Porter BBQ Sauce. For the ribs I made for this blog post, I just mixed together a quick glaze of dijon, honey, and more Anchor Steam.
|dissolve salt and sugar in one bottle of beer, add garlic, peppercorns and bay leaf|
|remove membrane from rib side of racks|
|If using a glaze or BBQ sauce, brush it on when you turn it the last time and |
let it cook for just the last 30 minutes.
|Let rest for at least ten minutes when you take them out of the oven...it'll be really|
hard because you'll have been smelling them for so long...cut
them apart with a sharp chef's knife and enjoy!
|The winning team, AKA The Champagne Mafia. Ribs to the right of watermelon whale :)|