Sweet and spicy Beer-Basted Baby Backs

Want to impress everyone with a new spin on ribs at your tailgate? Chef David Payne shows Grillax Nation how to grill some sweet and spicy beer-basted baby backs using Char-Broil’s Pinch Of Sizzle brines, marinades, rubs and sauces.

Beer-Basted Babybacks

• 2 slabs, pork baby back ribs
• 22-ounce beer of choice (works great with Lime flavored beer)
• Rib Rub (see below)
• Mop Sauce (see below)
• BBQ Sauce (see below)
• Rib Rub
• 1/2 cup brown sugar
• 1/4 cup paprika
• 1 tablespoon black pepper
• 1 tablespoon salt
• 1 tablespoon chili powder
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne

Mop Sauce

• 1/2 cup water
• 1/2 cup vinegar
• 3 tablespoons yellow mustard
• 3 tablespoons olive oil
• 1 tablespoon chili powder
• 1 tablespoon garlic powder
• 1 teaspoon cayenne

Kansas City Style Sauce

• 1 cup ketchup
• 1/4 cup water
• 1/4 cup vinegar
• 1/4 cup brown sugar
• 3 tablespoons olive oil
• 2 tablespoons paprika
• 1 tablespoon chili powder
• 2 cloves garlic, minced
• 1 teaspoon cayenne

1. Remove all packaging on pork baby back ribs and trim any additional loose skin or meat from the ribs.
2. Season the ribs with a heavy coating of the rib rub on both sides of ribs.
3. Place the seasoned ribs in a foil pan, bone side down, add beer to pan; cover with foil.
4. Place on low to medium grill; cook for about 30 minutes.
5. Remove the foil cover and mop generously with the mop sauce.
6. Re-cover the pan containing the ribs with foil and cook for an additional 30 minutes – or until tender.
7. Remove ribs from the pan and place directly on the grates for about 10-15 minutes.
8. Baste the ribs with barbecue sauce and let cook for another 5 minutes. Don’t burn the sauce!
9. Flip the ribs, with the rib side facing down, then baste with barbecue sauce; cook for about 5 minutes to caramelize the sauce; then remove from grill and serve.
10. Combine rib rub ingredients in large bowl using whisk.
11. Cover to store in fridge if used within one week, or freeze.
12. Combine mop and KC sauce ingredients in a non-reactive separate bowls.
13. Use a whisk to mix thoroughly.
14. Cover and hold in fridge for up to one week.

For more information about this recipe, or the Pinch of Sizzle line, visit charbroil.com

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