Sunday, July 26, 2009

The Most Amazing Ribs

My mom sent me this recipe from and tonight is actually the second time I've made them. I just haven't had the time to post the recipe on my blog. But I am really going to make an earnest attempt to blog more often than in the recent months. So, we had these for dinner tonight with our good friends, Josh and Katie. The secret is in the three methods of cooking the ribs. These ribs fall right off the bone and are so incredibly moist.

3 pounds pork baby back ribs
1 pinch black pepper
1 pinch salt
1 pinch crushed red pepper
2 cups barbecue sauce
2 (12 ounce) bottles porter beer, room temperature

Trim the ribs of excess fat, as needed. Cut ribs into small portions of 2 or 3 bones each. Bring a large pot of water to a boil. Season water a pinch each of salt, black pepper, and crushed red pepper to the water. Boil ribs in seasoned water for 20 minutes.

Drain, and let the ribs sit for about a half an hour. Meanwhile, preheat an outdoor grill for high heat.

Lightly coat the ribs with barbecue sauce. Cook the ribs over high heat for a 5 to 10 minutes on each side to get a nice grilled look to them.

Place grilled ribs in a slow cooker. Pour remaining barbecue sauce and one bottle of beer over the ribs; this should cover at least half of the ribs.

Cover, and cook on high for 3 hours. Check ribs every hour or so, and add more beer if needed to dilute sauce. Stir to get the ribs on top into the sauce. The ribs are done when the meat is falling off the bone. The ribs were cooked completely in the first process, the rest is about flavor and texture.

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