🍻Beer-Brined Babyback Ribs w/ Asian BBQ Sauce 🍻 and BBQ grilled corn on the cob πŸŒ½

  
🍺Step 1 – Brine the Ribs overnight! In a bowl combine:

πŸ‘‰3 bottles beer

πŸ‘‰3 tablespoons salt

πŸ‘‰3 tablespoons brown/coconut sugar

πŸ‘‰1 tablespoon pickling spice

πŸ‘‰1 tablespoon spicy paprika or cayenne pepper

πŸ‘‰1 1/2 teaspoons black pepper
Mix well, place ribs in a large dish, pour over the ribs and place in the fridge overnight
  
🍺Step 2 – Bake your ribs

After the ribs have marinated overnight, discard half the brine and place the ribs back in the dish, cover with foil – bake in a preheated 325 degree oven for 3.5 hours 
🍺Step 3 – Make yor BBQ sauce! In a pan, pour:

πŸ‘‰1 teaspoon sesame oil

πŸ‘‰1 onion, diced small

Sautee a few minutes, until onion is translucent, then add

πŸ‘‰1/4 cup cider vinegar

πŸ‘‰1/2 cup ketchup

πŸ‘‰1/3 cup brown sugar/coconut sugar

πŸ‘‰1/4 cup tamari OR low sodium soy sauce (I like tamari better it’s richer)

πŸ‘‰1 tablespoon sriracha or any chili sauce or paste

πŸ‘‰1 tablespoon sherry or red wine vinegar 

πŸ‘‰1/2 teaspoon powdered ginger
Mix well, bring to a boil, cover and reduce to simmer about 20 minutes. 

  
🍺Step 4 – Grill and Baste your ribs!

Remove ribs from the oven, discard all the juices from the pan and grill 15-25 minutes to finish off. Baste the ribs with the BBQ sauce before starting and during grilling (each time you turn the ribs baste them) 
Remove from the grill, serve with leftover BBQ sauce and ENJOY!!! 

 

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3 thoughts on “🍻Beer-Brined Babyback Ribs w/ Asian BBQ Sauce 🍻 and BBQ grilled corn on the cob πŸŒ½

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