There are many ways to cook ribs, but this beer-braised recipe is my all-time favorite. It turns out a tender, succulent fall-off-the-bones entrée that can be enjoyed all year round. For optimum flavor and texture, be sure to remove the ‘silver skin’ that runs along the back of the ribs, using a sharp knife and your fingers.
3 -4 lb. pork spareribs
Salt, pepper & garlic powder
1 can beer, any style
Purchased barbecue sauce
Preheat oven to 325°.
Cut each rib rack into two portions. Season with salt, pepper and garlic powder. Arrange in large roasting pan. Pour entire can of beer over ribs. Cover tightly with foil. Roast for 2 hours.
Remove ribs from roasting pan. Discard pan drippings. Place ribs on grill or under broiler. Grill or broil for 5 minutes. Baste with barbecue sauce, grill or broil 5 minutes longer or until ribs are glossy and glazed.
Serves 4 – 6
