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1 rack pork side ribs 1 rack
Marinade
1 bottle Rickard’s Red (12 oz/341 mL) 1 bottle
1 tbsp chopped garlic 15 mL
1 tsp salt 5 mL
1 tsp pepper 5 mL
1 cup brown sugar 250 mL
Tip: ensure you have enough propane or charcoal for your barbeque – ribs cook for 3.5 hours
Combine all marinade ingredients in a large freezer bag. Add uncooked ribs and place bag in refrigerator overnight. About four hours before you begin grilling, take the bag out of the fridge to bring it to room temperature.
Fire up one side of your charcoal or gas barbeque and heat to 225°F/107°C. Once this temperature is reached, turn down the heat to medium or low to sustain the temperature at 225°F/107°C. Place the ribs over the cool side of the barbeque. Ribs should grill for approximately 3.5 hours. Keep the cover on the barbeque throughout cooking – there is no need to flip the ribs over, as the indirect heat will circulate throughout the barbeque.
Just before ribs are finished cooking, brush with your favourite barbeque sauce. Close cover on barbeque and cook for another five minutes until ready.
Ribs are ready when the meat pulls easily off the bone.
Cheers and enjoy!
Chef's Note
This slow-cooked ribs recipe brings out the flavour of the Rickard's beer marinade, resulting in very tender and delicious side ribs.
Marinade
1 bottle Rickard’s Red (12 oz/341 mL) 1 bottle
1 tbsp chopped garlic 15 mL
1 tsp salt 5 mL
1 tsp pepper 5 mL
1 cup brown sugar 250 mL
Tip: ensure you have enough propane or charcoal for your barbeque – ribs cook for 3.5 hours
Combine all marinade ingredients in a large freezer bag. Add uncooked ribs and place bag in refrigerator overnight. About four hours before you begin grilling, take the bag out of the fridge to bring it to room temperature.
Fire up one side of your charcoal or gas barbeque and heat to 225°F/107°C. Once this temperature is reached, turn down the heat to medium or low to sustain the temperature at 225°F/107°C. Place the ribs over the cool side of the barbeque. Ribs should grill for approximately 3.5 hours. Keep the cover on the barbeque throughout cooking – there is no need to flip the ribs over, as the indirect heat will circulate throughout the barbeque.
Just before ribs are finished cooking, brush with your favourite barbeque sauce. Close cover on barbeque and cook for another five minutes until ready.
Ribs are ready when the meat pulls easily off the bone.
Cheers and enjoy!
Chef's Note
This slow-cooked ribs recipe brings out the flavour of the Rickard's beer marinade, resulting in very tender and delicious side ribs.
