Drunken Ribs

  • 2 1/2 tbsp Garlic Powder
  • 1 1/2 tbsp White Pepper
  • 1 1/2 tbsp Seasoned Salt
  • 1 tbsp Onion Salt
  • 1 tsp Dried Oregano
  • 4 lbs Pork Spareribs
  • 1/2 cup Distilled White Vinegar
  • 12 (12 fluid oz) cans or bottles Premium Lager
  • 1 (20 oz) bottle Ketchup
  • 1 (10 fluid oz) bottle Worcestershire Sauce
  • 1 1/2 cup Maple Syrup
  • 1 cup Brown Sugar
  • 1 cup Liquid Smoke Flavoring
  • 1/2 cup Margarine
  • 1/2 cup Apple Cider Vinegar
  • 1/2 cup Honey Mustard

Directions

  1. In a medium bowl, mix garlic powder, white pepper, seasoned salt, onion salt, and oregano.
  2. Place ribs in a large roasting pan, and rub evenly with the garlic powder mixture to coat.
  3. Pour distilled white vinegar and 1/2 the beer, or enough to cover the ribs, into the pan. Cover pan and marinate ribs in the refrigerator 8 hours or overnight.
  4. Prepare an outdoor grill for indirect, medium heat and lightly oil grate.
  5. In a large saucepan, whisk together remaining beer, Ketchup, Worcestershire sauce, maple syrup, brown sugar, liquid smoke, margarine, apple cider vinegar and honey mustard.
  6. Bring to a boil. Cover, reduce heat and simmer 15 minutes, or until a thick sauce has formed.
  7. Remove ribs from the marinade mixture, and coat liberally with the sauce. Place on the prepared grill, and cook 1 1/2 to 2 hours, to an internal temperature of 160 degrees F (70 degrees C). Brush frequently with the sauce while cooking.

Wine Pairing

Wine Pairing Feature – Recommended by Ted Ross, Vince & Joe’s Sommelier Foxglove – 2009 Zinfandel Paso Robles, CA - $12.99 750mL An elegant, classic styled Zinfandel. Loads of berry fruit, pepper and earth. 90 pts. - Robert Parker