Directions

ANCHO BBQ BABY BACK RIBS

  1. Place each rib slab, meat side up on a piece of heavy duty aluminum foil on a baking sheet.
  2. Combine salt, pepper and brown sugar and coat the ribs for a minimum of 2 hours (to overnight)
  3. Fold the foil around the ribs leaving one end open. Pour 3/4 cup of the beer in each packet and close the foil. Ensure the packets are sealed tightly yet loose around the ribs. Drink remaining beer.
  4. Put ribs into a preheated 250 degree oven for 3 hours.
  5. Meanwhile, combine last 6 ingredients in a small saucepan. Bring to a boil and simmer for 30 seconds. This is your BBQ sauce.
  6. After the 3 hours of cooking, remove ribs from the oven and carefully open the foil.
  7. Increase oven temperature to 425 degrees.
  8. Pour out the rest of the cooking liquid from the rib pan and mix with the BBQ sauce.
  9. Brush the ribs generously on all sides and return to the oven for 20 minutes.
  10. Remove when done, and serve with the remaining BBQ sauce mixture.

**the BBQ sauce recipe is also great with grilled chicken. Try it!!

GRILLED CORN ON THE COB

  1. Preheat your grill to medium. You should be able to hold your hand over the coals for 5 seconds without screaming
  2. Carefully wipe the grill with an oiled cloth
  3. Remove corn from the water and place directly on the grill. Cook turning frequently until the corn is soft to the touch
  4. Toss immediately with butter, lime, cilantro and salt and pepper.

 

Ingredients

    Ancho BBQ Baby Back Ribs

    • 1/2 cup light brown sugar
    • 3 TBS sea salt
    • 1 TBS black pepper
    • 2 cups Pale Ale
    • 2 slab Baby Back Ribs
    • 1 cup ketchup
    • 1/2 cup cider vinegar
    • 2 TBS brown sugar
    • 1 TBS Just Cook Ancho Chicken Rub
    • 1 TBS dijon mustard
    • 1 TBS worchestershire sauce

    Grilled Corn on the Cob

    • 4 ears shucked corn, soaked in water for 1 hour
    • 1/2 stick melted butter
    • 2 limes, juiced
    • 1/2 bunch chopped cilantro
    • salt and pepper to taste

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