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Homestyle BBQ Ribs
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I grew up with my dads rib as a favorite birthday meal, the problem was sometimes he tended to burn them. I have added to this recipe over the years - -The grilling time is so short there is never any burnt ribs. I started out making one rack of ribs, but this meal has become so popular among my friends and family me fixing ribs has become an event. I have scaled the recipe for 3 racks. Don't expect leftovers!

60 minutes

2-3 hours plus grilling time

8-10

Ingredients
3 racks of baby back ribs

Rub
2 Tablespoons sea salt
2 Tablespoons garlic powder
2 Tablespoons brown sugar
1 Tablespoon fresh ground pepper
1 Tablespoon sweet paprika
1 Tablespoon half-sharp paprika
1 Tablespoon chili powder
1 Tablespoon cumin
1 Teaspoon cayenne pepper
1 Teaspoon oregano
1 Teaspoon dry mustard
1 Teaspoon sage

Marinade
2 bottles of beer
2 cans of chicken broth
1 onion quartered
2 stalks of celery sliced in large chunks
2 carrots sliced in large chunks
2 bay leaves

BBQ Sauce
3/4 Cup bottled BBQ Sauce
1/4 Cup Worcestershire Sauce
1/4 Cup A-1 Sauce
1/4 Cup Maple Syrup
1 tsp liquid smoke
1/2 tsp white pepper


Directions
1. Combine spices for rub & mix well. This makes enough rub for several batches of ribs. Cut each rib off the rack and dust with spice mix taking the time to rub spice blend over each side of the rib.

2. Place ribs coated with spice mix in roaster or slow cooker and poor beer and chicken broth over ribs- the liquid should just above cover the ribs. Add onion, celery,carrots and bay leaves to the liquid. Cover and cook on 250 or low for 2-4 hours.

3. While the ribs are slow roasting mix all ingredients for sauce and set aside.

4. Remove the ribs from the liquid and place on large tray and immediately baste with the BBQ sauce -a silicone brush is perfect for this. Let sit for 10 minutes - -the hot ribs will soak up the sauce.

5. While the ribs are soaking up all that sauce preheat your grill. Grill the ribs on high about 3 minutes on each side. This gets them crispy, but is not enough time for them to burn. Brush with extra sauce as you pull them off. Serve with lots and lots of napkins
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