Beer is the beverage of choice for many when they eat baby back ribs, but some use the malted beverage as a braising liquid during the oven-roasting process. The primary ingredients of beer -- barley, hops and malt -- bring complex flavors to baby back ribs, complementing the sweetness of the meat with hints of spice and citrus.
Preheat your oven to 350 degrees.
Line a rimmed baking sheet with foil. Season both sides of the rack of ribs with salt and pepper and set on the baking sheet. Pour beer on the sheet, then cover the baking sheet in foil. Bake the ribs for 2 1/2 hours.
Mix the chili powder, brown sugar, salt, pepper and oil in a bowl until it forms a thick paste. When the ribs are done roasting, spread the paste on the ribs until they are well coated.
Finish the ribs on a preheated grill. Set the ribs on one side, cooking for five minutes, before turning once. Your ribs will be done when a slight char forms on the outside of the meat.
Serve hot with barbecue sauce, if preferred.
Things You Will Need
- 1 rack of baby back pork ribs
- 2 tsp. kosher salt
- Fresh ground pepper to taste
- 12 oz. of beer
- 1 tbsp. chili powder
- 3 tbsp. light brown sugar
- 2 tbsp. vegetable oil
- Rimmed baking sheet
- Aluminum foil
- Barbecue sauce, optional
Tender ribs will fall apart. Use a pair of tongs and spatula to lift the ribs off the baking sheet and transfer to the grill surface.