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Rub light brown sugar paprika salt back ribs beer vegetable oil onion yellow bell pepper ketchup samba chill sauce brown sugar honey apple cider vinegar
Viewed: 53 - Published at: 9 months agoIngredients
- RUB
- 1/2 cup light brown sugar
- 1/4 cup paprika
- 2 Tbsp. salt
- RIBS
- 2 racks pork baby back ribs, cut in half
- 12 ounces beer
- SAUCE
- 2 Tbsp. vegetable oil
- 1/2 cup diced onion
- 1/2 cup diced yellow bell pepper
- 2 cups ketchup
- 1/4 cup samba chill sauce
- 1/2 cup brown sugar
- 1 cup Kikkoman Teriyaki Baste & Glaze with honey and pineapple
- 2 Tbsp. apple cider vinegar
Method
- Line a rimmed baking sheet with foil or parchment.
- For the rub: Combine the sugar, paprika, and salt, and use the mixture to sprinkle the ribs all over, front and back. Place on the baking sheet and let rest at at room temperature.
- Preheat oven to 325F
- Pour the beer under the ribs, cover with foil, sealing it to the edge of the baking sheet, and carefully place in the oven. Bake for 90 minutes, until tender. Remove from the oven and chill until ready to barbecue.
- For the Sauce: Put the oil into a medium saucepan over medium heat. When the oil ripples, add the onion and pepper. Cook for 3 - 4 minutes until the onions are translucent. Add the ketchup, samba, brown sugar, teriyaki baste and glaze, and cider vinegar. Simmer for 15 minutes until the sugars dissolved and the sauce thickens slightly.
- To grill. Brush the sauce liberally over the ribs, and place on the grill away from the heat. Cover the grill and cook for 10 to 15 minutes, until the ribs are tender and the sauce has baked onto the ribs. Serve with additional sauce on the side.
