Recipes

Jeremiah Red Baby Back Ribs

By Raymond Martin, Vice President of Culinary Development, Corporate Executive Chef
  • Meal: Entree
  • Seasonality: Summer
  • Difficulty: Moderate
  • Serves: Recipe yields six racks of ribs (10 lbs)
  • Time: Sauce 90 minutes, ribs 12-24 hours plus cooking time of 2 hours
  • Beer Style: Red Ale
 

BJ's Jeremiah Red enhances the flavor in these mouthwatering barbecued baby back ribs, a summer favorite!

Ingredients

Basting Sauce (‘moppin’)

Yield: 2½ cups

Salt-1 tsp

Black pepper-1 tsp

Red Ale - ¼ cup

Garlic powder-1 tsp

Red chile powder-1 tsp

Paprika-1 tsp

Louisiana Hot Sauce-1 tsp

Worcestershire sauce-1 Tbsp

Vegetable oil-¼ cup

Butter-¼ cup

 

BBQ Sauce (‘soppin’)

Yield: 4 cups

Butter-¼ cup

Peanut oil-¼ cup

Yellow onion, minced-½ cup

Garlic, fresh, minced-6 cloves

Chicken stock-½ cup

Ketchup-1½ cups

Louisiana Hot Sauce-½ tsp

Brown sugar-¼ cup

Molasses-¼ cup

Cider vinegar-¼ cup

Jeremiah Red Ale-1 cup

Water-¼ cup

Lemon juice-2 tsp

Liquid smoke-1 Tbsp

Bay leaf-1 each

Dry mustard-2 tsp

Thyme-1/8 tsp

Cayenne pepper-½ tsp

Salt-1 tsp

Black pepper-½ tsp

 

Baby Back Pork Ribs 10 lbs (Approximately 6 racks)

Water-3 ½ gallons

Salt-¼ cup

Yellow onion, chopped-1 cup

Bay leaf-2 each

Jeremiah Red Ale-2 cups

Black Peppercorns-2 Tbsp

Liquid Smoke-2 Tbsp

* Your Favorite Craft Ale 2 Pints

Directions

Basting Sauce Instructions (‘moppin’):

Mix ingredients together in a 1½ quart saucepan. Heat over medium-high heat until butter melts (approximately 180 degrees) stirring often.

BBQ Sauce Instructions (‘soppin’):

In a heavy 2 quart saucepan over medium heat, melt butter and oil. Add onion and sauté until it is slightly caramelized, approximately 5 minutes. Add garlic and sauté another minute. Add all remaining ingredients, stir well. Raise heat to high, bring to a boil and stir constantly for 5 minutes. Reduce heat to low and simmer for 1 hour, partially covered, stirring occasionally.

Note: Sauce can be used immediately or if preparing ahead of time, cool sauce completely, under refrigeration. Prior to using, reheat sauce to a minimum of 180 degrees.  Sauce may be refrigerated for up to one week.

Baby back Rib Cooking Instructions:

In a large stock pot, combine all ingredients except ribs and bring to a boil for 5 minutes. Add ribs to pot and return to a boil, immediately turn off heat and allow ribs to ‘soak’ for 10 minutes.

Remove ribs from liquid and allow them to cool at room temperature for 15 minutes. Baste ribs with basting (‘moppin’) sauce, both sides. Place in a storage container, cover and place in refrigerator for 12 to 24 hours.

Prepare a BBQ hardwood is best, but gas or charcoal work just as well. Heat should be medium, 350-400 degrees and grates at least 4”- 6” from heat source. Place ribs bone side down. Begin basting (‘moppin’) ribs on each side, from end to end, evenly turning every 6-8 minutes. Baste for approximately 1 to 1 ½ hours until tender to the touch.

*Now is the time, while basting, to enjoy those 2 pints of your favorite craft ale.

Baste the ribs with the BBQ (‘soppin’) sauce for 15 minutes turning and basting often until glazed and lightly charred. Serve with extra BBQ sauce.

 

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