Beer & Honey Baby Back Ribs

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Barbecued ribs are about as American as apple pie. But despite their popularity, ribs are one of those controversial foods where everyone thinks their version is the best with other simply falling short of being the real deal. Often your preference for rib style is dependent upon which part of the country you hail from. Ribs can be marinated in either a tomato or vinegar based sauce or it may be coated with a spicy dry rub. Or maybe you start with a dry rub and move onto basting the meat with a sauce as it cooks slowly over a grill. But really, each method will give you different flavor profiles but all –in my opinion– are equally delicious. All you have to do is think outside of the box.

And thinking outside of the box is exactly what I’ve done with this recipe that is based on one found on the Food 52 website. Not only have I skipped the vinegar or tomato argument instead opting for a sauce made of local Belgian ingredients-dark ale and locally produced honey  but I’ve foregone the grill all together. Thats right, I’ve made delicious and melt in your mouth ribs right in the oven. There really isn’t a better way to enjoy a traditionally summer time treat in the dead of winter. But don’t just take my word for how delicious these ribs are; try them for yourself. You just might want to double the recipe since they are that good.

BEER & HONEY BABY BACK RIBS

2 tablespoons vegetable oil

5 pounds baby back ribs, trimmed

Salt and freshly ground black pepper

1 large onion, finely chopped

6 cloves garlic, minced

3 tablespoons whole-grain mustard

1/3 cup honey

12 ounces dark ale

1 bay leaf

Salt & freshly ground black pepper

  •  Preheat the oven to 350 degrees.
  • Generously season both sides of the ribs with salt and pepper. Arrange the ribs in a single layer on a foil lined, rimmed baking sheet.
  • Pour the oil into a small saucepan set over medium-low heat. Add the onion and garlic and cook, stirring occasionally for five minutes or until the onion has begun to caramelize.
  • Stir in the mustard, honey, beer and bay leaf. Cook until the mixture is heated through.
  • Remove the sauce from the heat and brush it over the ribs, pouring and additional sauce over the top of the ribs.
  • Bake in the pre-heated oven for 1 1/2 to 2 hours or until the ribs are fork tender and cooked through.
  • Allow the ribs to cook for 10 minutes before slicing and serving topped with any sauce that has accumulated in the pan.

Serves 6

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