Makes: 8 servings
Prep Time: 6 hours – 24 hours
Cook Time: 2 1/2 hours
Ingredients
4 lb pork baby back ribs
Marinade
1 16-oz. bottle Imperial Stout or Porter beer
2 oranges, sliced
2 shallots, sliced
6 stalks lemongrass, chopped
2 two-inch pieces ginger, peeled and grated
1/2 c vegetable oil
1/4 c olive oil
1/2 t salt
1/2 t pepper
Barbecue Sauce
2 T butter
1 onion, chopped
1/4 c Stout or Porter beer
4 c ketchup
2 T lemon juice
2 T orange juice
1/4 c cider vinegar
1/3 c brown sugar
1/2 c Worcestershire Sauce
2 chipotle chiles, chopped
1/2 c water
Directions
- Combine beer, orange slices, shallots, lemongrass, ginger, vegetable oil and olive oil in large glass bowl. Place baby back ribs in large, shallow dish; pour Marinade on ribs and turn to coat all sides. Cover with plastic wrap and marinate in refrigerator at least 6 hours, or overnight.
- Preheat oven to 225° F. Drain marinade; place ribs on baking sheet. Sprinkle with salt and pepper. Place in oven and bake for 2 hours. While ribs are cooking, prepare barbeque sauce by melting butter in medium saucepan over medium-high heat. Place onion in pan and sauté 2 minutes. Add beer; warm and stir. Stir in ketchup, lemon juice, orange juice, cider vinegar, brown sugar, Worcestershire sauce, chilies and water. Simmer 15 minutes.
- Prepare gas or charcoal grill. Brush ribs with barbeque sauce; place on grill. Grill 6 minutes on each side, turning once, basting, until browned.
