Ingredients
-
3kg Beef Back Ribs
-
1/2 Onion, chopped
-
1/4 cup Honey
-
4 oz Beer
-
1/4 Clara Olé Barbeque Marinade - Hickory
-
2 tbsps McCormick Worcestershire Sauce
-
1 tsp Lee Kum Kee Soy Sauce
-
1 tbsp Tabasco® Sriracha Sauce
-
1 tsp McCormick Iodized Salt
-
1 tsp McCormick Garlic Powder
-
1 tbsp McCormick Ground Black Pepper
-
1/2 tbsp Brown Sugar
-
2 tsp Tabasco® Chipotle Pepper Sauce
-
2 tsp McCormick Ginger Ground
Directions
Steps
1
Done
|
In a bowl, mix together worcestershire, soy sauce, and 1/2 tablespoon sriracha; rub over ribs. |
2
Done
|
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. |
3
Done
|
Preheat grill (or oven) to 350F. If using a grill, do not cook over direct heat. |
4
Done
|
Cook the ribs for 1 hour and 15 minutes over indirect heat. |
5
Done
|
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. |
6
Done
|
Reduce heat to 325F and cook ribs (covered in the foil pan) for another 1 hour and 15 minutes. |
7
Done
|
Remove from heat. In a bowl, combine 1/2 tablespoon sriracha, barbecue sauce and drippings from the pan. |
8
Done
|
Place ribs directly on the grill; baste with sriracha-barbecue sauce. Let cook for 20 minutes or until ribs are black and crispy. |
9
Done
|
Serve. |