BBQ Spare Ribs

1 rack pork spareribs

2 Tablespoons BBQ rub

4 cloves garlic, minced

2 bottles Honey Brown lager

2 cloves garlic, minced

1 cup smoky BBQ sauce

½ cup ketchup

¼ cup brown sugar

¼ cup Jack Daniel’s Sour marsh whiskey

2 Tablespoons maple syrup

2 Tablespoons water

½ teaspoon ground cumin

½ teaspoon cayenne pepper

salt and freshly ground black pepper to taste

Preheat oven to 250F.

Using a sharp knife, score the membranes on the backside of the ribs in a diamond pattern. Rub with BBQ spice, pressing seasoning into the meat. Place ribs in a large roasting pan and add garlic and beer. Cover tightly with lid or foil.

Braise ribs in oven until meat is tender, 2 hours. Check for tenderness with a fork. If its still not tender enough, continue cooking and check every 15 minutes until done. Let cool slightly.

Meanwhile, prepare sauce. In a large saucepan, whisk together garlic, BBQ sauce, ketchup, brown sugar, Jack Daniel’s, maple syrup, and water. Bring to a boil, reduce heat to low, and simmer for 15 minutes, stirring occasionally. Season with cumin, cayenne black pepper, salt, and pepper. Remove from heat and keep warm.

Preheat grill to medium-high.
Grill ribs, basting liberally with sauce, until slightly charred, 6 to 8 minutes per side.
Cut between every third rib and toss with remaining sauce.

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BBQ Spare Ribs