Steamed & Grilled Ribs
June 22, 2013
Categories: Dinner, Main Dish, Pork, Ribs, Alcohol, North American, Budget-Friendly, Easy/Beginner Cooking, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, Labor Day, Mother's Day, Potluck, Summer, Sunday Dinner, Grilling (Outdoor), Gluten-Free, High Protein, No Eggs, Non-Dairy, Spring more
"This my favourite way to cook ribs, they always turn out so good. The meat just falls off the bone. If gluten intolerant make sure you are using gluten free beer and BBQ sauce."
- Serving Size: 1 (530.7 g)
- Calories 853.2
- Total Fat - 40.8 g
- Saturated Fat - 8.1 g
- Cholesterol - 251.7 mg
- Sodium - 957.8 mg
- Total Carbohydrate - 43.4 g
- Dietary Fiber - 1.4 g
- Sugars - 24.1 g
- Protein - 68.9 g
- Calcium - 163.4 mg
- Iron - 3.9 mg
- Vitamin C - 11 mg
- Thiamin - 1.4 mg
Light one side of barbecue and leave at high heat.
Remove the white membrane from the back side of the ribs with a sharp knife.
Cut the racks into portion sizes, about 4-6 ribs each.
Place ribs back side down into a baking pan.
Pour the beer over the ribs and toss in the crushed garlic cloves.
Sprinkle with salt and pepper to taste.
Cover with foil and place on barbecue over indirect heat.
Cook for at least 45 minutes or more, this steams the ribs and makes the meat very tender.
Once you have steamed them to the desired doneness, remove the pan from barbecue.
Brush both sides of ribs with BBQ sauce and place the ribs directly on lit side of the grill.
Reduce heat to medium high and cook until you have nice char marks on each side and keep basting with sauce.
Tips & Variations
No special items needed.