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Tom’s “No Brainer” Ribs

July 2nd, 2008

Grandma and Tom’s Spread plus No Brainer Ribs - MakingBananaPancakes.com

I’m still imagining myself sitting at Grandma’s table trying to eat these ribs before the meat fell off the bone.  They were the best ribs I’ve ever had.  No, I’ve never had ribs from the south, so maybe I’ve never officially had “ribs” — but these were GOOD!  They were juicy, tender, and like I said, the meat fell off the bone!

Tom’s “No Brainer” Ribs - MakingBananaPancakes.com

The secret wasn’t any special sauce or how long he let the ribs smoke.  No, the top secret “no-brainer” ingredient is beer!  Who can say “no” to beer?  Tom (Grandma’s husband) steams the ribs in beer for about 3 hours on the grill in a disposable roasting pan and then “paints” them directly on the grill just before serving.  The flavor the beer imparts depends on the beer you buy, but even the cheap stuff works — as Tom proved to us last weekend.  He called these his “no brainer” ribs because he gets to leave them all day long while he works on other projects around the house.

Cutting stripsPouring beer over the ribs

These ribs would be GREAT for a 4th of July (Independence Day, USA) celebration, a Labor day party or any occasion that calls for ribs.  Here’s what Tom did:

Check the ribsPaint the ribs

Ingredients (Feeds 4):

  • 6 pounds of pork (or other) ribs
  • 24 ounces of beer, cheap beer is fine
  • 2 Disposable large roasting pans (like one you’d bake a turkey in)
  • Grilling Sauce — homemade or store bought, it won’t matter!
  • BBQ

Directions:

  1. Thaw ribs if necessary, then rinse and cut into manageable pieces (2 or 3 ribs per section)
  2. Place pieces curve side up in one roasting pan (so that each rib piece looks like a bridge) to prevent sticking
  3. Pour beer over ribs and into the roasting pan
  4. Place the other roasting pan on top of the ribs to create a covered area for the ribs to steam
  5. Place the roasting pan on the grill and cook over the lowest heat your grill will do for about 3 hours.
  6. Check the ribs after each hour to make sure the liquid has not all dissolved.  Add more beer if necessary.
  7. Using a hot pad, remove the roasting pan from the grill and transfer each rib piece to the grill directly over a medium heat.
  8. “Paint” the ribs with the sauce on each side, turning after about 2 or 3 minutes.
  9. Serve to hungry crowd and watch as they disappear.

I hope you enjoy them!

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  » By Keith Prickett