Smoky Beef Ribs with Sriracha BBQ Beer Sauce
I can't even begin to describe these ribs. Holy cow. They're UH-MA-ZING. Smoky, crispy, sweet, juicy, gobble-orious. Gobbleorious. It's a fake word made up specially for these because real English just doesn't cut it.
These clearly made our five-star favorites list, but now I'm thinking I have to change it's name to fifteen-star favorite in order to accommodate all the flavor packed into these babies. Wow wow wow. If you don't like ribs, now you do. If you do like ribs, you may explode. Just saying.
- 6 Pound beef back ribs
- 2 tsp chipotle chile powder
- 0.5 Tbsp brown sugar
- 1 Tbsp black pepper
- 1 tsp garlic powder
- 1 Tbsp salt
- 1 Tbsp sriracha
- 1 tsp soy sauce
- 2 Tbsp Worcestershire sauce
- 0.25 cup barbecue sauce
- 4 Ounce beer
- 0.25 cup honey
- 0.5 onion, chopped
- 2 tsp powdered ginger
- Prep 4-8 hours in advance: In a bowl, mix together Worcestershire, soy sauce and 1/2 tablespoon sriracha; rub over ribs.
- In a separate bowl, combine salt, garlic powder, black pepper, brown sugar, chili powder and ginger; rub over ribs. Cover and let marinate in fridge for 4-8 hours.
- Preheat grill (or oven) to 350F.
NOTE: We used a Big Green Egg smoker. If using a grill, do not cook over direct heat.
- Cook ribs for 1 hour and 15 minutes over indirect heat.
- Remove ribs from heat and place in the foil pan. Add onion to the pan. Drizzle honey and beer over the ribs. Cover with foil.
- Reduce heat to 325F and cook ribs (covered in the foil pan) for 1 hour and 15 minutes.
- Remove from heat. In a bowl, combine 1/2 tablespoon sriracha, barbecue sauce and drippings from the pan. Place ribs directly on the grill (out of the pan); baste with sriracha-barbecue sauce. Let cook for 20 minutes or until ribs are black and crispy.
Note: You'll also need a large foil pan and tin foil.
Adapted from Nibble This
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