Let’s pretend that it is not snowing outside. Let’s pretend that we are sitting on the patio in our lounge chairs, sipping cold drinks, breathing in the aroma of caramelizing barbecue sauce smothered over some thick, juicy ribs charbroiling on the grill…..
Do I have your attention yet? Wouldn’t it be nice to be able to barbecue outside any day of the year? Reality check, this is Iowa! Okay maybe some of you live in a more temperate climate…..I am jealous at this moment. Last Wednesday into Thursday we received 6″ of snow. Then the temperatures went up to around 40 degrees and melted most of it…
The roads are clear and there is just enough snow on the ground to remind you that it is winter, then BAM, another 4″ shows up and you have to start the clearing process all over again. It’s as if Mother Nature is sitting in her lounge chair surveying the landscape. When she notices that there is too much grass showing through, she pushes her SNOW button and empties out her snow cone machine on top of us…
Let’s get back to those Guinness Barbecue Ribs shall we. Ribs have been one of my favorite foods for as long as I can remember. We used to go to Love’s Barbecue for my birthday dinner when I was growing up. I went to work at one when I was in college, and that ruined it for me. But then came Tony Roma’s, and then it went away. Here in Iowa we have Famous Dave’s, but it is up in Cedar Falls (college town) and driving there in the snow is not practical. So I have had to learn how to make my own ribs at home, minus the grill.
I started with a copycat recipe for Carolina Honeys where you wrap the ribs in foil to cook them. They were good, but something was still missing. When I made them in foil, the salt (I’m sorry, patented solution) would leach out of the meat, but it was still cooking in the juices causing them to taste salty. Then I remembered that for Thanksgiving, I roasted the turkey over sliced vegetables to keep it up off the bottom of the pan. Maybe that works for ribs as well. Why yes it does, quite nicely I might add. Then you just slather on some barbecue sauce and stick them under the broiler to give them some charred flavor, and you have heaven on a platter!
Enjoy and keep warm! 🙂
I almost forgot the link to the barbecue sauce!
Guinness Barbecue Ribs
|Prep time||15 minutes|
|Cook time||2 hours, 15 minutes|
|Total time||2 hours, 30 minutes|
|Meal type||Main Course|
- 2 Large yellow onions (sliced into rings)
- 1 11.2 oz bottle Guinness Draught* (or any beer of your choosing)
- 1-2 Racks pork spareribs (I used (1) 3lb rack)
- 2 Cups Guinness barbecue sauce (or any sauce of your choosing)
- garlic pepper (grind over the top of the ribs)
*Guinness Draught, the harp logo, and signature are all registered trademarks. I have no affiliation with Guinness, nor am I receiving any compensation for using their beer. I just really love cooking with it!!!