Jeremiah Red Baby Back RibsBy Raymond Martin, Vice President of Culinary Development, Corporate Executive Chef
- Recipe TypeEntree
- Prep TimeSauce 90 minutes, ribs 12-24 hours plus cooking time of 2 hours
- YieldRecipe yields six racks of ribs (10 lbs)
BJ's Jeremiah Red enhances the flavor in these mouthwatering barbecued baby back ribs, a summer favorite!
- 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
- Mix ingredients together in a 1½ quart saucepan. Heat over medium-high heat until butter melts (approximately 180 degrees) stirring often.
- 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.
- 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.