Recipe courtesy of Great Events Catering Executive Chef, Daryl Kerr
Beer and Birch Back Ribs
Ingredients
1.4 kg baby back ribs
2 – 335 mL cans medium beer
1 onion, quartered
2 cloves garlic, crushed
Glaze:
1¾ cups (420 mL) apple cider vinegar
5 Tbs (75 mL) molasses
2 Tbs dry mustard
1¼ cups butter, melted
1 tsp cayenne pepper
2½ Tbs (37 mL) Worcestershire sauce
2½ cups brown sugar
2½ cups white sugar
¾ cup (180 mL) birch syrup
1¼ Tbs onion powder
2½ Tbs maple bacon powder
Preparation
- Add beer, onion, and garlic to a large pot. Place ribs in the liquid, cover and cook at 350º F 4-6 hours until ribs are tender. Remove from liquid and allow to cool until serving time.
- Place all glaze ingredients in a small saucepan. Bring to a boil and boil for 30 minutes. Remove from heat and set aside.
- Spread some glaze over entire rib surface and grill on high heat until glaze caramelizes, about 5 minutes. Remainder of glaze can be kept in the fridge for the next BBQ.
