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Jeremiah Red Ale Baby Back Ribs

Course: Entree | Beer Style: Red Ale

Jeremiah Red Ale Baby Back Ribs

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

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Prep Time: Sauce 90 minutes, ribs 12-24 hours plus cooking time of 2 hours | Yield: Recipe yields six racks of ribs (10 lbs)

Ingredients

Basting Sauce (‘moppin’) Yield: 2½ cups
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/4 cup red ale
  • 1 tsp garlic powder
  • 1 tsp red chile powder
  • 1tsp paprika
  • 1 tsp Louisiana hot sauce
  • 1 Tbsp Worcestershire sauce
  • 1/4 cup vegetable oil
  • 1/4 cup butter
BBQ Sauce (‘soppin’) Yield: 4 cups
  • 1/4 cup butter
  • 1/4 cup peanut oil
  • 1/2 cup yellow onion, minced
  • 6 cloves garlic, fresh, minced
  • 1/2 cup chicken stock
  • 1 1/2 cups ketchup
  • 1/2 tsp Louisiana hot sauce
  • 1/4 cup brown sugar
  • 1/4 cup molasses
  • 1/4 cup cider vinegar
  • 1 cup Jeremiah Red Ale
  • 1/4 cup water
  • 2 tsp lemon juice-2 tsp
  • 1 Tbsp liquid smoke
  • 1 Bay leaf
  • 2 tsp dry mustard
  • 1/8 tsp Thyme
  • 1/2 tsp cayenne pepper
  • 1 tsp salt
  • 1/2 tsp black pepper
Baby Back Pork Ribs 10 lbs (approximately 6 racks)
  • 3 1/2 gallons water
  • 1/4 cup salt
  • 1 cup yellow onion, chopped
  • 2 bay leaves
  • 2 cups Jeremiah Red Ale
  • 2 Tbsp black peppercorns
  • 2 Tbsp liquid smoke

Directions

    Basting Sauce Instructions (‘moppin’):

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

    3. BBQ Sauce Instructions (‘soppin’):

  3. 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.
  4. 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.
  5. Reduce heat to low and simmer for 1 hour, partially covered, stirring occasionally.
  6. 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.

    7. Baby back Rib Cooking Instructions:

  7. 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.
  8. 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.
  9. Prepare a BBQ hardwood is best, but gas or charcoal work just as well. Heat should be medium, 350-400°F and grates at least 4”- 6” from heat source. Place ribs bone side down.
  10. 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.
  11. 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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The first time I made spent grain granola was in County Cork, Ireland, three months into a cooking program on a 100-acre working farm. A friend of mine was a brewer from New Zealand, and we spent most of American Thanksgiving homebrewing a dry-hopped pale ale with elderflower in an Irish cottage surrounded by cows. This was my third time homebrewing: the beer wasn’t bad, but it wasn’t great. What was a standout was the toasty, chewy granola we made from the spent grain, baked with warming spices, dried fruit and dark maple syrup. We ate the granola with yogurt from the Jersey cows nearby, yogurt so fatty and tart the cream stuck to the lid in a cap of pale yellow. That granola was an extension of the first core tenet I learned in cooking and in farming: waste not.

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