Nothing says summer like a BBQ Cookout, and nothing is better than finger-licking, lip smacking ribs! Guinness Ribs with Carolina Sauce!
Everything is easy in the summer. Folks relax, and all the normal formalities go out the window. It’s ok to go barefoot and eat with your fingers. Which is really good, because there is no other way to eat ribs, than to just pick them up and dig in!
I have always had the traditional ribs, cooked on the grill and served with a traditional ketchup based bbq sauce………its time to break tradition and see where we go!
When I think of BBQ, it reminds me of Gone with the Wind and the bbq at Twelve Oaks…….by the way, this is one of the best movies ever, if you haven’t seen it I encourage you to do so.
The tradition of bbq is deeply ingrained in the south. With a wide variety and everyone claiming fame to their style. There are as many stories as there are styles……..Carolina and Memphis, which rely on pork and represent the oldest styles, and Kansas City and Texas, which use beef as well as pork.
I wanted to develop my own….and I say this loosely style……a non traditional, but steeped in tradition style. In my opinion, you can’t beat baby back pork ribs, they are lean and very tender. That being said, you want them to be super tender……hence a marinade.
Cooking with beer offers you a range of flavor possibilities. It can add rich, caramel-like flavors or lively, fruity notes, all with relatively minimal cooking time. One of the most effective ways to cook with beer, however, is to use it as a tenderizing marinade. Beer contains enzymes that help break down tough fibers in meat, making it more tender and flavorful at the same time. Besides summer is beer time, so sacrifice a bottle or two for the good of the meat!!
So, we let the ribs stew in a beer bath laced with onions, brown sugar, soy sauce, chili powder, dry mustard, and garlic overnight. Who ever invented ziplock bags……thank you, thank you , thank you, you make a cooks life so much easier. Marinading in ziplock is the only way to go.
Now, the sauce…….I have never had Carolina Sauce before, but wowser……..what a treat…..tangy, spicy, a delightful change from the traditional red. Yellow mustard, honey, brown sugar, vinegar, and an extra zing from chipotle powder……you know its all about spice at our place, plus Tim loves mustard.
Back to the ribs…..I know I have sung the praises of the pressure cooker, but it was worth every penny when we used it today. Not only were the ribs tender form the marinade, but in 15 minutes …….pressure cooker time, they were super tender and ready for the grill and some Carolina Sauce.
They were on the grill for less than 15 minutes. We slathered them with sauce turned them a couple of times and ribs were ready! Extra sauce on the side and boy howdy these were the best ribs!!!!
For your next cookout try Guinness Ribs with Carolina Sauce and shake up your tradition…..or maybe make a new one!
- 4 pounds pork ribs
- 2 -12 ounces bottles Guinness stout (any beer will do)
- 1 large onion, sliced
- ½ cup soy sauce
- ½ cup brown sugar
- 4 large garlic cloves, smashed
- 1 teaspoon chili powder ( we used a hot variety)
- 1 teaspoon dry mustard
- Place ribs in a large resealable plastic bag. Combine remaining ingredients to make marinade. Pour marinade over the ribs. Place in the refrigerator and marinate for at least eight hours or overnight.
- Prepare a charcoal or gas grill to medium heat.
- Remove ribs from the refrigerator. Remove ribs form marinade and place in a pressure cooker with rack inside. Use two cups of marinade in cooker. Seal and cook for 15 minutes. Once steam has released remove ribs.
- Grill ribs over medium heat for 5 - 10 minutes, turning several times. During the last turns slather on the Carolina BBQ sauce or your favorite brand. Allow to rest 15 minutes and serve with extra sauce and napkins.
- 1 cup yellow mustard
- ¼ cup honey
- ¼ cup light brown sugar
- ½ cup apple cider vinegar
- 1 teaspoon chipotle powder
- 2 tablespoon ketchup
- 2 teaspoons Worcestershire sauce
- 1 teaspoon garlic pepper
- Mix all ingredients well.
- Refrigerate in an airtight container overnight to allow the flavors to develop.
- To serve, warm sauce over very low heat.