Beer-Brined Ribs with Honey-Beer Baste

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Dinner

10 minutes

1 1/2 hours

4 - 6

    • 4 lb
      2 kg
      Canadian Pork Back or Side Ribs
    • 3
      3
      cans/bottles beer
    • 3 Tbsp
      45 mL
      EACH coarse salt and brown sugar
    • 1 Tbsp
      15 mL
      celery seeds
    • 1 tsp
      5 mL
      cayenne
    • 1/2 tsp
      2 mL
      pepper
    • 1 Tbsp
      15 mL
      canola oil
    • 1/4 cup
      50 mL
      chopped onion
    • 1
      1
      clove garlic, minced
    • 3/4 cup
      175 mL
      chili sauce
    • 1/4 cup
      50 mL
      liquid honey
    • 2 Tbsp
      25 mL
      Worcestershire sauce
    • 1 Tbsp
      15 mL
      prepared mustard

Directions

Reserve 1/2 cup/125 mL of beer for Honey-Beer Baste. Combine remaining beer, salt, brown sugar, celery seeds, cayenne and pepper. Stir well. If using back ribs,lift and peel the skin from the back of each rack of ribs. Cut ribs into serving size portions. Place in a heavy resealable bag; pour beer mixture over; seal bag. Refrigerate 6-8 hours, turning occasionally. Preheat barbecue on high; reduce heat to low. Remove ribs from brine; discard brine. Pat ribs dry. Place ribs on lightly oiled grill. Close barbecue cover and cook, turning every 15 minutes, for about 1 1/2 hours. Meanwhile, prepare Honey-Beer Baste. In a saucepan, heat oil over medium heat. Sauté onion and garlic until onion is tender. Add remaining ingredients and reserved 1/2 cup/125 mL beer. Reduce heat; simmer, stirring occasionally, 15-20 minutes or until thickened. When ribs are almost done, baste with sauce, turning often, 5-10 minutes until ribs are glazed.


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