Ingredients
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3kg Beef back ribs
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1/2 Onion chopped
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1/4 cup Honey
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4 oz Beer
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1/4 Clara ole barbeque marinade hickory
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2 tbsps Mccormick worcestershire sauce
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1 tsp Lee kum kee soy sauce
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1 tbsp Tabasco sriracha sauce
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1 tsp Mccormick iodized salt
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1 tsp Mccormick garlic powder
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1 tbsp Mccormick ground black pepper
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1/2 tbsp Brown sugar
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2 tsp Tabasco chipotle pepper sauce
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2 tsp Mccormick ginger ground
Directions
Steps
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1
Done
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In a bowl, mix together worcestershire, soy sauce, and 1/2 tablespoon sriracha; rub over ribs. |
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2
Done
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In a separate bowl, combine salt, garlic powder, black pepper, brown sugar, chili powder and ginger; rub over ribs. 3. Cover and let marinate in fridge for 4-8 hours. |
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3
Done
|
Preheat grill (or oven) to 350F. If using a grill, do not cook over direct heat. |
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4
Done
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Cook the ribs for 1 hour and 15 minutes over indirect heat. |
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5
Done
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Remove ribs from heat and place in the foil pan. Add onion to the pan. Drizzle honey and beer over the ribs. Cover with foil. |
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6
Done
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Reduce heat to 325F and cook ribs (covered in the foil pan) for another 1 hour and 15 minutes. |
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7
Done
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Remove from heat. In a bowl, combine 1/2 tablespoon sriracha, barbecue sauce and drippings from the pan. |
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8
Done
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Place ribs directly on the grill; baste with sriracha-barbecue sauce. Let cook for 20 minutes or until ribs are black and crispy. |
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9
Done
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Serve. |
