Beer Braised Ribs

 

1 cup brown sugar

2 packs of fajita seasoning (It’s weird, but it works)

2 tablespoons paprika

2 racks St. Louis ribs

1 can or bottle of beer

4 cloves garlic, minced

1 tablespoon honey

4 tablespoons Worcestershire sauce

1 tablespoon yellow mustard

 

Mix the brown sugar, fajita seasoning, and paprika in a bowl. Rub both sides of the pork spareribs with the brown sugar mixture. If you have the time, place the spareribs in a 9×13-inch baking pan; cover and refrigerate overnight. Otherwise, just let the rubbed ribs set at room temperature for at least an hour.

 

Preheat an oven to 225 degrees. Whisk together the beer, garlic, honey, Worcestershire sauce, and mustard in a bowl. Set aside.

 

Tear off 2 large sheets of heavy-duty aluminum foil and lay them shiny-side down. Place a rack of spareribs on each sheet, meaty-side up. Tear off 2 more sheets of foil and place them on top of the ribs, shiny-side up. Begin tightly folding the edges of the foil together to create a sealed packet. Just before sealing completely, divide the beer mixture evenly into each packet. Complete the seal.

 

Place the packets side-by-side on an 11×14-inch baking sheet.

Bake in the preheated oven until the ribs are very tender, 3 to 4 hours. Carefully open each packet, and drain the drippings into a saucepan. You may only need the drippings from one packet. Set ribs aside. Simmer the drippings over medium-high heat until the sauce begins to thicken, about 5 minutes.

 

Brush the thickened sauce over the ribs.

Preheat the oven’s broiler and set the oven rack about 6 inches from the broiler.

Place the ribs back into the oven and broil until the sauce is lightly caramelized, 5 to 7 minutes.