Well Happy New Year to all from Chef Whit, back after a vacation and the holidays. Tonight I am off on a BBQ kick, for a change in pace. It is a little early to be thinking about firing up the BBQ, when the temperature in Auburn was 26 degrees last night, but this one is cool because you can do it in the oven. Enjoy !
Spicy Apricot Ale Ribs
2 cups BBQ sauce
3/4 cup Pyramid Apricot Ale (or equivalent)
1/2 cup apricot preserves
Spicy Dry Rub
1/4 cup paprika
1 Tbsp. each garlic powder & onion powder
2 tsp. each of salt and McCormick Smokehouse Pepper
1/4 to 1/2 tsp. cayenne pepper to your taste
1. Preheat oven to 400 degrees and place ribs in a large baking pan. Add 1/2 inch of water to pan and cover tightly with a lid or foil; bake for 1 hour. For additional flavor use ale instead of water to steam ribs.
2. Meanwhile, stir together barbeque sauce, ale and preserves in a medium saucepan. Simmer for 10 minutes, while stirring occasionally.
3. Drain liquid from ribs. Stir together all dry rub ingredients, in a small bowl and sprinkle over surface of ribs and rub well. Grill or broil over low heat for 30 minutes, turning and brushing with sauce several times during cooking. Serve with remaining sauce.
Great with corn on the cob, baked beans a nice salad and fresh bread. The wine pairing would be a nice Pinot Noir or Gamay.
Chef Whit and Jackie L