Ribs

GUINNESS BBQ SAUCE

1 tablespoon chopped onion
2 cloves garlic, minced
1 tablespoon butter
1 cup ketchup
1 tablespoon Worchestershire sauce
2 tablespoons molasses
3 tablespoons dark brown sugar
3 tablespoons white vinegar
1 tablespoon apple cider vinegar
1 teaspoon hot sauce
1/8 teaspoon lemon rind
1/2 teaspoon black pepper
1 and 1/2 bottles of Guinness Extra Stout

Soften the onion and the garlic in the butter over low heat. Add the rest of the ingredients in no particular order and cook over low or medium/low for about 45 minutes until the sauce is reduced to BBQ sauce consistency. Good stuff, has a nice bitter note. When you are cooking the ribs, start basting on this sauce for about the last 45 minutes, and crank the temp up from 225 to about 300.

PEACH BBQ SAUCE

1/4 cup Vidalia onion, chopped
1 teaspoon butter
1 teaspoon hot sauce
pinch of white pepper
1 cup of ketchup
4 tablespoons white vinegar
2 tablespoons brown sugar
2 tablespoons white sugar
1/4 teaspoon cinnamon
1/8 teaspoon cloves
2 cups peach cider

Same deal, soften the onion in the butter over lowish heat and then add all the ingredients. Cook over low for 45 minutes or so until desired consistency is reached. Peach cider is probably hard to find if you don't live near Georgia, but I suppose peach juice might be fine....maybe grind up a few fresh or frozen peaches and add them.
THIS SAUCE WILL BURN, because of the high sugar content. Add only in the last 30 minutes of the forging of the ribs.

THE HOMER aka QUADRUPLE BYPASS BBQ SAUCE

1/4 cup onion, chopped
2 cloves garlic, diced
10 slices of bacon, cooked until crispy and crumbled. Save the fat.
1/2 teaspoon hot sauce
1 teaspoon black pepper
1 cup ketchup
1 teaspoon liquid smoke
4 tablespoon white vinegar
4 tablespoons brown sugar
2 tablespoons Worchestershire sauce
2 cups water

Cook off the bacon as noted. Leave the bacon fat in the pan and soften the onions and garlic. They should be SWIMMING in bacon fat. Add the remainder of the ingredients, but only HALF the crumbled bacon goes in the pot now. Cook for a few minutes, like 20, and then puree in a blender. Return the "suspension" the the pot and cook another 20 minutes or so until the thickness you crave has been reached.
You can apply this custom lipid about 45 minutes before the ribs are done, remember to jack the temperature to about 300 for this part. Then, sprinkle the ribs with the OTHER HALF of the crumbled cooked bacon about 15 minutes before you are set to pull them off. These ribs will clog your arteries from a distance of 10 feet. Bacon on top of bacon on top of pork. Fucking A.

 

fuck you right the fuck off. I am starving.

 

if the peach burning is a consideration to people, they could keep the ribs in the cider overnight beforehand to get some of the same flavor in, and just sauce later in the process when heat's not as big a consideration. I haven't tried that of course, first time I've seen this recipe, but just a thought.

I'd also consider a porter instead of the guinness to get the smoked malt flavor in without as much bitter.

 

Bitter was the goal with the Guinness sauce.

They were smoked for 6 hours before the sauce was applied. The water pan was removed for the last 45 minutes or so and the bottom rack (that had the Guinness and peach) got a little too charred for my liking but the others seemed to like that. The top rack that had the bacon ribs turned out the best cooked ribs. Next time I really need to have a seperate grill other than the smoker for the final basting/grilling segment. Also we didn't have time to rub the ribs with anything other than a quick salt/pepper so I would have liked to do some kind of rub with cocoa powder for the Guinness ribs.

 

That's a pretty plate. Helps with the presentation.

They look good.

 

Printing these out but I am a dry rub kind of guy 9 times out of 10

 

Reminds me of when I was 15 years old.

 

If you want perfect ribs, put whatever sauce you like into a vacuum sealed bag and put it in a water filled pan on low heat (225 or so) in the overn for a while to steam in some of the flavor. Then pull them out and cook them slowly on the grill for a while.

 

too easy...

 

I still cringe when I hear people pull this bullshit when ribs are mentioned - "well I just put them in a crockpot with sauce."

Awesome looking ribs, x.