Beer Braised Ribs

Beer Braised Ribs

2 racks ribs

1 cup brown sugar

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

2 tablespoons paprika

2 tablespoons chili powder

1 tablespoon cumin

1 teaspoon onion powder

1 teaspoon garlic powder

1 can or bottle of beer

4 cloves garlic, minced (I use Christopher Ranch in the jar)

1 tablespoon honey

4 tablespoons Worcestershire sauce

1 tablespoon yellow mustard

Your favorite BBQ sauce, for serving

Mix the brown sugar, fajita seasoning, cumin, chili powder, onion powder, garlic powder and paprika in a bowl. Rub both sides of the ribs with the rub. If you have the time, place the ribs in a large 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 a large baking sheet.

Bake in the preheated oven until the ribs are very tender, 1 1/2 to 2 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.

Finish the ribs on the grill or under the broiler for just a few minutes.

Serve with your favorite BBQ sauce.