Preheat oven to 225 degrees. Generously apply rub to all sides of rib rack.
Use IPA beer to enhance the fall flavors of slow-cooked oven-roasted baby back ribs.
Servings and Ingredients
|1||(2-to-3-lbs.) pkg. pork loin baby back ribs|
|¼ c.||Kansas City-style BBQ rub|
|1||(12-oz.) bottle Bell's Two Hearted Ale, divided|
|1 tbsp.||Hy-Vee soy sauce|
|1||(3-inch) cinnamon stick|
|½ c.||That's Smart! hickory barbeque sauce|
|1 tsp.||ground turmeric|
|Fresh thyme sprigs, for garnish|
Things To Grab
- Shallow roasting pan
- Aluminum foil
- Meat thermometer
- Small bowl
- Silicone pastry brush
Combine 1 cup beer, shallot, garlic, soy sauce, and cinnamon stick in a shallow roasting pan. Place ribs, bone sides down, in pan. Cover with foil.
Bake ribs for 2-1/2 hours or until very tender (180 degrees). Remove from oven; carefully drain fat from roasting pan.
Preheat broiler. Whisk together barbeque sauce, turmeric, and remaining 1/2 cup beer. Brush ribs with some of the sauce and broil 3 to 5 minutes or until golden brown and a crust has formed. Let stand for 5 minute before serving. Garnish with thyme, if desired. Serve with remaining sauce.
Amounts Per Serving
- Total Fat: 39g
- Cholesterol: 130mg
- Sodium: 1450mg
- Total Carbohydrates: 20g
- Protein: 38g
Hy-Vee Seasons September 2019