- 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
- In a medium bowl, mix garlic powder, white pepper, seasoned salt, onion salt, and oregano.
- Place ribs in a large roasting pan, and rub evenly with the garlic powder mixture to coat.
- 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.
- Prepare an outdoor grill for indirect, medium heat and lightly oil grate.
- In a large saucepan, whisk together remaining beer, Ketchup, Worcestershire sauce, maple syrup, brown sugar, liquid smoke, margarine, apple cider vinegar and honey mustard.
- Bring to a boil. Cover, reduce heat and simmer 15 minutes, or until a thick sauce has formed.
- 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 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