IRISH BEER BRAISED BABY BACK RIBS
10 photos of Irish Beer Braised Baby Back Ribs
By
Rose Mary Mogan
@cookinginillinois
12
I decided to cook these ribs in my Counter Top Roaster for this past holiday. I used smoked salt and liquid smoke to give the ribs that out door smoked flavor. Using your counter top Roaster is a great way to cook ribs and other items without heating up the entire house.
My husband loves Baby Back Ribs, and I decided to infuse them with the aroma of the Irish Beer instead of plain water since I had it in the pantry, I was able to make the other items and free up the oven, & our meal came together without a hitch. The ribs were nice and tender, and very moist. Sometimes change is good.
My husband loves Baby Back Ribs, and I decided to infuse them with the aroma of the Irish Beer instead of plain water since I had it in the pantry, I was able to make the other items and free up the oven, & our meal came together without a hitch. The ribs were nice and tender, and very moist. Sometimes change is good.
Rating:
☆☆☆☆☆ 0 votes0
Comments:
Serves:
4-6 or more depending on portion size
Prep:
2 Hr 20 Min
Cook:
4 Hr 20 Min
Method:
Slow Cooker Crock Pot
Ingredients
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2slabs baby back ribs,( about 5 lbs.)
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2 Tbspgranulated garlic
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2 Tbspsmoked paprika
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1 1/2 Tbspsmoked alderwood salt
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1 Tbspcoarse black pepper
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3 Tbspbrown sugar, firmly packed
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1/2 tspred pepper flakes
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2 Tbspdried chive or parsley flakes
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1/2 chickory smoked all natural seasoning
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2 can(s)guiness irish stout beer (14.9 oz ea.)
How to Make IRISH BEER BRAISED BABY BACK RIBS
- Remove the silver skin from the back side of the ribs. By using a sharp knife, place the tip of the knife near the outer edge of the bone, and lift the membrane carefully and pull to remove. This allows the spices to penetrate the ribs, and the ribs to get very tender during the cooking process.
- Combine all the spices in a small bowl, then pour into a food processor and blend together, then season the ribs liberally on both sides. Allow to marinate at least an hour or two, but preferably over night., so that the spices can penetrate the ribs. If refrigerated over night, allow ribs to come to room temperature for at least an hour or so before placing in the roaster.
- Brush both sides of ribs liberally with the liquid smoke. Using about 1/4 cup per each slab of rib
- Follow manufacture's direction to preheat roaster. I preheated @ 325 degrees F.While roaster is preheating. Add in the rack Spray rack with non stick cooking spray. Then pour in the 2 cans of beer. This will create moisture while the ribs are cooking and prevent them from becoming dry during the cooking process. The beer should always be BELOW the bottom of the rack.
- Place each slab of ribs on the rack with the top side facing up. Add the lid and allow to cook for about 4 hours or until ribs are tender. Check periodically to make sure there is still liquid in the bottom of the roaster. May add additional Beer or water or other liquid of choice if needed.
- Once fully cooked brush ribs on both sides with your favorite Barbeque Sauce. I used Sweet Baby Rays. Allow to continue cooking for 10 to 15 additional minutes if desired, before serving.
