Ingredients
For the ribs
1 rack of Smithfield Extra Tender Pork Back Ribs
1/4 c beer
1/2 c brown sugar
1/4-1/2 tbs red pepper flakes*
1.5 tbs garlic powder
2 tbs chili powder
1 tbs cumin
1/2 tbs coarse salt
For the Beer Barbecue Sauce
7 ounces beer
1 cup applesauce
3/4 cup molasses
1/4 cup olive oil
1/4 cup apple cider vinegar
3/4 cup brown sugar
4 cloves of garlic, pressed
1-2 jalapenos, seeded and diced*
1 tbs liquid smoke
2 tbs chili powder
1 tbs cumin
1 tbs garlic powder
1/2 tbs salt
Instructions
Preheat the oven to 200. Pour beer over ribs on a cooking sprayed baking dish. Combine all dry seasoning for the rub in a small bowl and stir together to combine. Press half the rub over one side of the ribs. Flip and repeat. Cover with foil and cook for 3 to 4 hours or until the ribs reach 170 degrees.
About an hour prior to the ribs being done, heat a small sauce pan over medium low heat. Add the olive oil, pressed garlic and diced jalapeno and cook until the garlic and pepper begin to sweat, about two minutes or so. Add the beer and turn the heat up to medium. Bring beer to a slow simmer then add the rest of the ingredients for the sauce. Stir to combine. Bring sauce to a simmer, then reduce heat to low and let cook down for an hour, stirring occasionally.
When the ribs are done, remove them from the oven, but keep the oven on. Brush liberally with barbecue sauce and return to oven uncovered and cook for an additional 15-30 minutes or until the sauce just caramelizes on top.
Serve warm. Garnish with lime if desired.
