INGREDIENTS
Waterloo Dark BBQ Ribs:
- 4 baby back ribs (ChefD uses Nutra farms)
- 1 tsp dried onion
- 1 tsp dried garlic
- 1-473ml Waterloo Dark
- Salt and pepper to taste
Waterloo Dark BBQ Sauce:
- 1-473ml can of Waterloo Dark
- 1-1/2 cups French’s Ketchup
- 3 tsp molasses
- 2 tsp worcestershire sauce
- 2 tsp balsamic vinegar
- 3 tsp pure maple syrup
- 2 tbsp mustard
- 1 tsp liquid smoke
- Juice of one lemon
- 1 tbsp dried onion
- 1 tbsp dried garlic
DIRECTIONS
For Ribs:
Preheat oven to 250. On a parchment lined baking sheet, place ribs and spread dried garlic and onion over ribs. Pour beer under ribs and bake for 3.5 hours.
For Sauce:
In a large saucepan over med/high heat, combine all ingredients and bring up to a gentle boil. Reduce heat to a simmer and cook for 5 minutes. Place in a container and cool in the refrigerator.
Brush sauce over cooked ribs and cover and place in the refrigerator for 24 hours. Preheat Grill to med/high and cook to an internal temperature of 160, brushing the ribs with the BBQ sauce.