So my brother opened a brewery pretty much because he got tired of drinking the same style of beer here in the states and wanted to recreate what he drank in Europe during his early 20's (these outings come with great stories, but we'll keep this PG). We stuck with the Italian theme by adding Speck to the sauce (some call a "Smoked Prosciutto"), but you could substitute any smoked bacon etc…amazing for ribs.
2 tbsp Unsalted Butter
2 tbsp Speck, Sliced Thinly and Diced (sub Applewood Smoked Bacon if you'd like)
½ Small Onion, Minced Fine
2 Garlic Cloves, Minced Fine
1 Green Onion, Minced Fine
1 Chipotle Pepper, Minced Finely
4 tsp Apple Cider Vinegar
½ cup 3 Nations GPA or German Pale Ale
1 ½ cups Ketchup
1 cup Water
2 tsp Worcestershire Sauce
3 tsp Dijon Mustard
1 tbsp Brown Sugar
Kosher Salt and Cracked Black Pepper to Taste
In a large saucepan, under medium heat, add the butter and speck. Cook the speck (or bacon) until slightly browned, about 3 minutes, then add the onions, garlic, green onion and chipotle pepper. Sauté the ingredients until onions are translucent, then add the apple cider vinegar, 3 Nations Beer and the remaining ingredients.
Turn the heat down to low and simmer for 25-30 minutes or until the sauce has thickened. Season with kosher salt and cracked black pepper to taste and reserve in the fridge. After 20 minutes or so, add the sauce to a food processor and blend well, strain if desired and get after it with some ribs and more beers, you'll be very happy!
2 Racks of Baby Back Ribs, Trimmed by the Butcher
Kosher Salt and Cracked Black Pepper to Coat
The night before cooking, coat the ribs with kosher salt and cracked black pepper, then refrigerate.
Preheat the oven to 325 degrees and add the ribs to a roasting pan (curved side up, like a bridge), cover with aluminum foil, and place in the oven for 1 hour. Then, turn the heat down to 225, remove the aluminum foil from the ribs, brush with beer bq sauce and cook the ribs for an additional 1 ½ hours to develop extra color.
Preheat a charcoal grill with a hot spot to the right of the grill, cut each rib rack in 4 and place on the hot spot to "mark" for that nice charred flavor for 2-3 minutes. Then flip the racks, remove to the cooler spot brush more bbq sauce on and cover the grill. I like to let the ribs cook for an additional 4-5 minutes for an extra smoky flavor.
Yield: About 2 ½ cups sauce and real nice ribs
Total Cooking Time and Prep: 150 min