BBQ Beer Ribs recipe
Preparation Time: 10 minutes plus 45 minutes to marinate
Cooking Time: 45 minutes
Cob barrel BBQ
1 chopping board
1 non-metallic deep dish
1kg NZ pork rib rack – American style
60g brown sugar
2 tsp smoked paprika
2 tsp ground cumin
2 tsp mustard powder
1 tsp flaky sea salt
1 tsp cracked black pepper
2 tbsp apple cider vinegar
200ml Behemoth CHUR NZ Pale Ale (or similar)
In a bowl, mix the brown sugar with the spices (smoked paprika, ground cumin, mustard powder, salt and pepper) until well combined.
Rub the NZ pork ribs as a whole rack with the sugar/spice mixture – ensuring to cover all sides. Place in a deep dish, cover with plastic wrap and set aside for 45 minutes.
While the ribs are marinating, set up your BBQ/smoker and preheat to 190°C.
Place the ribs in a piece of foil and seal all the edges, leaving only a small opening. Place the ribs on the BBQ and pour the pale ale and vinegar into the small hole. Seal the foil completely, close the BBQ and cook for 30 minutes.
Remove the ribs from the foil and place them directly onto the grill to crisp up. Let cook with the lid closed for 7 minutes either side.
Place the ribs bone-side-up on a chopping board and slice between the bones. Serve with ranch-style dipping sauce.