These sweet, smoky ribs are coated in a crunchy, dark glaze. The addition of beer creates a unique and appealing flavour.
4 lbs. pork back ribs, cut into 2-3 bone portions
Water to cover
1 cup dry sherry
12 oz. can of beer
2/3 cup packed brown sugar
1/2 cup soy sauce
1/2 cup barbecue sauce
1/4 cup honey
2-4 garlic cloves, minced (or 1/2-1 teaspoon garlic powder
Combine ribs, water and sherry in large pot or Dutch oven. Bring to a boil. Reduce heat to medium-low. Simmer, uncovered, for about 1 1/2 hours, skimming off fat occasionally, until ribs are tender. Remove ribs to wire rack over baking sheet with sides to drain and cool. Discard liquid and solids in pot. Place ribs in large resealable freezer bag.
Marinade: Combine all 6 ingredients in medium saucepan. Heat and stir on medium until boiling and brown sugar is dissolved. Cool. Makes 3 cups (750 mL) marinade. Pour over ribs. Seal. Turn until coated. Marinate in refrigerator for at least 3 hours, turning several times. Remove ribs, reserving 1/2 cup (125 mL) marinade. Preheat gas barbecue to medium-high. Place ribs on greased grill. Close lid. Cook for about 5 minutes per side, brushing with reserved marinade, until heated through.
From the Company's Coming Pork Book