Grilled Pork Ribs and Beerbecue Sauce
Grilled Pork Ribs and Beerbecue Sauce ~ dry rubbed, slow grilled & slathered with homemade beerbecue sauce.
Spare ribs are serious barbecue food, cave-man-style good and just what Dad wants for Father’s Day. That’s not to say dogs and burgers or even chicken aren’t good ~ they are ~ but there’s something about leaning over a plate of grilled ribs, throwing caution, along with table manners to the wind and gnawing on bone after tasty bone.
That brings me to these Grilled Pork Ribs and Beerbecue Sauce (because what goes better with ribs than a smoky beer barbecue sauce?). Tender, with just the right amount of give when your teeth hit them and so delicious you’ll want to make them for Father’s Day and not stop until summer ends.
If your dad already has a great rib recipe that he’s shared with you, I highly recommend using it. It is after all, Father’s Day and I’m not out to step on anyone’s toes. But if you’re looking for really great ribs Dad will be raving about long after Father’s Day, Grilled Pork Ribs with Beerbecue Sauce is the recipe.
We’ve grilled every kind of rib out there on our old Weber and declared St. Louis style the unofficial winner, but this recipe will work with any type of grilled ribs. St. Louis style offers just the right amount of meat to bone ratio and with this sauce? Well, it’s A-Game all the way.
Most times we mop on Sweet Baby Ray’s but since it’s Father’s Day, live it up with the Beerbecue Sauce. Dad will thank you and may even forgive you for the dent you put in his car back when you had a curfew. Beerbecue Sauce is sweet, smoky and packs as much heat as Dad likes.
The silverskin:
The back of all slabs of ribs have what’s called a silverskin. It’s easy (and necessary) to remove because it makes the ribs easier to cut afterward, but more importantly, removing the silverskin allows the tasty dry rub to get to all part of the ribs.
These slow cooked ribs start with a dry rub that consists of a few ingredients you probably already have in your pantry. Don’t be afraid to season the ribs! Sprinkle it on, give it a good rub with your fingers on all sides then cover it with plastic wrap and refrigerate 1 hour to allow the flavors to seep in.
We like our ribs grilled with the dry rub and sauce served on the side, but if you prefer a saucy finish, slather some on the last 5 minutes or so of grilling. Most rib eaters fall squarely in one camp or the other.
How do you prefer your ribs?
Let’s talk Beerbecue Sauce:
If you haven’t cooked with beer (or any sort of alcohol), you’ll be amazed at how much flavor it adds! I’m not a beer drinker so I’m happy to report there’s no actual beer taste and enough of the alcohol is cooked out so it’s safe for kids, too.
Over medium heat, warm the olive oil then add the onion and garlic sautéing until the onions are soft and translucent, stirring often so the garlic doesn’t burn.
Then just add in the rest of the ingredients and cook over low heat about 10 minutes until the Beerbeque Sauce thickens. Taste it and if you’d like it spicier, add a bit more Sriracha. You can prepare the Beerbecue Sauce while the seasoned ribs are in the refrigerator.
- 1/2 tablespoon of olive oil
- 2 cloves of garlic, grated
- 3 tablespoons of finely diced onion
- 1 cup of ketchup
- 1 ½ tablespoons of Sriracha (or more to your taste)
- 1/2 cup of pilsner beer
- 1/2 cup apple cider vinegar
- 1/4 cup + 1 tablespoon of firmly packed brown sugar
- 1 tablespoon of liquid smoke
- 1 teaspoon of sea salt
- ½ teaspoon of black pepper
Okay, it’s time to fire up the grill for the Grilled Pork Ribs and Beerbecue Sauce. We’re going low and slow so we end up with tender ribs. Preheat the grill to 300° and get a cold beverage so you can sit grillside with these ribs.
When the grill is preheated, place the slab on the grates bone side down and begin the grilling process, leaving them about 15 minutes then turning about every 7-10 minutes afterward. Total grilling time: approximately 90 minutes (varies with the size of the slab of ribs).
If you’re saucing the ribs on the grill, wait until the last 5 minutes of grilling, then just slice and serve.
Classic premade sides like Potato or Tuna Macaroni Salad go well with Grilled Pork Ribs and Beerbecue Sauce and they’re ready to eat when the ribs are. Side note: these salads can be made the day before.
Enjoy!
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Grilled Pork Ribs with Beerbecue Sauce
Ingredients
- 1 slab St. Louis style pork ribs
DRY RIB RUB
- 1 teaspoon cumin
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 tablespoon chili powder
- 1 ½ tablespoons brown sugar
- 1 tablespoon salt
- 1 teaspoon pepper
BEERBECUE SAUCE
- 1/2 tablespoon olive oil
- 2 cloves garlic , grated
- 3 tablespoons finely diced onion
- 1 cup ketchup
- 1 ½ tablespoons sriracha (or more to your taste)
- 1/2 cup pilsner beer
- 1/2 cup apple cider vinegar
- 1/4 cup + 1 tablespoon of firmly packed brown sugar
- 1 tablespoon liquid smoke
- 1 teaspoon sea salt
- ½ teaspoon of black pepper
Instructions
- Remove the silverskin (SEE body of post for more info) and any extra fat from the ribs.
- Thoroughly combine the dry rub then sprinkle it all over the ribs, rubbing on all sides with your fingers.
- Cover the ribs with plastic wrap and refrigerate 1 hour.
- Beerbeque Sauce: Over medium heat, warm the olive oil then add the onion and garlic sautéing until the onions are soft and translucent, stirring often so the garlic doesn’t burn.
- Add in the rest of the ingredients and cook over low heat about 10 minutes until it thickens. Taste it and if you’d like it spicier, add a bit more Sriracha.
- Preheat the grill to 300°.
- When the grill is preheated, place the slab on the grates bone side down leaving them about 15 minutes then turning about every 7-10 minutes afterward. Total grilling time: approximately 90 minutes.
- If you're adding sauce to the ribs on the grill, slather it on the last 5 minutes of grilling time. Slice and serve warm.
Comments
Leave a Comment
Mary
June 7, 2017
What can I say…except excellent! Those ribs look absolutely fantastic. We love Sweet Baby Ray’s sauce, but your homemade sounds to die for! Since I’ll be doing the grilling from now on I appreciate all the instructions you provide. Pinned. Can’t wait to make these this summer. Thanks for sharing. Have a good day. Chat soon.
Bernie
June 8, 2017
Hey there Mary – thank you so much, friend. Grilled ribs are a summertime favorite. I’ve been doing more of the grilling here, too — no reason why not! Enjoy the day and let’s chat again soon. 🙂
Ray
June 11, 2017
Excellent taste and just right chewy. Don’t forget to save some beer for the table.
Bernie
June 13, 2017
Thanks Ray! Plenty of beer to wash it down 🙂