Preheat oven to 225 degrees. Generously apply rub to all sides of rib rack.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Use IPA beer to enhance the fall flavors of slow-cooked oven-roasted baby back ribs.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 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 shallot, chopped | ||
| 3 clove(s) garlic | ||
| 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
- Whisk
- Small bowl
- Silicone pastry brush
Directions
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.
Nutrition facts
Servings
600 Calories per serving
Amounts Per Serving
- Total Fat: 39g
- Cholesterol: 130mg
- Sodium: 1450mg
- Total Carbohydrates: 20g
- Protein: 38g
Daily Values
0%
Iron 10%
0%
Calcium 2%
0%
Vitamin D 0%
0%
Potassium 20%