| June 23, 2010 9:00 PM
When it comes to ribs, low and slow may be the mantra of the professional pit master, but it’s not the only way to go when it comes to the backyard grill.
An easy two-step technique will yield tender and flavorful pork ribs in about half the time it takes to cook them using the traditional slow-cook method.
To jumpstart the process, the ribs are gently simmered in a seasoned liquid before being grilled over indirect heat until the meat is virtually falling off the bones.
Here, baby back ribs are prepared with a homemade chili-ale barbecues sauce, which can be used for basting during grilling and served alongside, as well.
Here’s the recipe
Barbecued ribs with chili-ale sauce
Start to finish: 2 hours (1 hour active)
For the ribs:
1 cup cider vinegar
3 tablespoons molasses
1 teaspoon salt
1/2 teaspoon ground black pepper
4 cups water
2 pounds fresh pork baby back ribs or spareribs
For the sauce:
2 tablespoons canola oil
2 cups chopped sweet onions
2 tablespoons minced garlic
12-ounce bottle chili sauce
12-ounce bottle IPA beer or other light ale
2 tablespoons molasses
1/4 cup cider vinegar
2 teaspoons Worcestershire sauce
1/2 teaspoon hot sauce, or more to taste
In a large pot over medium-high, combine the vinegar, molasses, salt, pepper and water. Add the ribs and bring to a boil. Reduce the heat to a simmer, cover the pan and cook, turning occasionally so the ribs cook evenly, until the meat begins to pull away from the bone, 40 to 50 minutes. Drain well.
Meanwhile, to make the sauce, in a large saucepan over medium-high, heat the oil. Add the onions and saute until softened and lightly colored, about 10 minutes. Add the garlic and saute for 3 minutes more.
Add the chili sauce, beer, molasses, vinegar and Worcestershire sauce. Bring to boil, then reduce the heat to maintain a gentle simmer. Cook the sauce until reduced to about 2 cups, 15 to 20 minutes. Stir in the hot sauce. Measure out 3/4 cup of the sauce for basting.
Heat one side of a covered gas grill to high or prepare a fire in half of a covered charcoal grill.
Baste both sides of the ribs with sauce and place, meaty-side up, on the unlit side of the grill. Close the grill cover and cook the ribs for 10 minutes. Turn and baste the ribs periodically until they are well glazed and the meat is beginning to come loose from the bones, about 50 minutes.
Cut the ribs into pieces and serve with sauce on the side.
Nutrition information per serving (values are rounded to the nearest whole number): 844 calories; 514 calories from fat; 57 g fat (21 g saturated; 0 g trans fats); 177 mg cholesterol; 36 g carbohydrate; 40 g protein; 1 g fiber; 982 mg sodium.