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Beer-Bathed Barbecued Ribs

Makes 4 servings

• 2 racks baby back ribs, 1-1/2 to 2 pounds each
• 1 package Mesquite marinade mix
• 1 cup beer, divided
• 1 large mango, peeled, pitted, and puréed
• 1 tablespoon dark brown sugar
• Juice of 1 lime

1. Remove the thin membrane from the back of each rack of ribs. Lay the ribs on a large rimmed sheet pan.

2. In a small bowl combine the marinade mix with 1/2 cup of the beer. Brush the wet marinade over both sides of the ribs. Cover with plastic wrap and refrigerate for 2 to 4 hours.

3. Let the ribs sit at room temperature for about 30 minutes before grilling. Meanwhile, prepare your grill.

4. If you are using a charcoal grill, fill a Weber® RapidFire® chimney starter to the rim with charcoal and burn the charcoal until it is lightly covered with ash. Spread the charcoal in a tightly packed, single layer across one-half of the charcoal grate. Put the cooking grate in place, close the lid, and let the charcoal burn down to low heat.

If you are using a gas grill, preheat your grill on high until it reaches 500°F. Then turn the burners down to low heat (250°F to 300°F).

5. Brush the cooking grate(s) clean. Lift the ribs from the sheet pan and reserve the excess liquid that drips onto the sheet pan. Cook the ribs, bone sides facing down, over indirect low heat (250°F to 300°F), with the lid closed, for 1 hour. Meanwhile, pour the liquid from the sheet pan into a small saucepan. Add the remaining 1/2 cup of beer, the mango purée, brown sugar, and lime juice. Bring the mixture to a simmer over medium heat. Simmer for 1 minute and remove the saucepan from the heat.

6. After the ribs have cooked for 1 hour, brush them lightly on both sides with the beer mixture. If you are using a charcoal grill, add 8 to 10 unlit charcoal briquettes to the fire now and after each hour of grilling time (to maintain the temperature between 250°F to 300°F, open and close the top vent). Continue to cook the ribs over indirect low heat, with the lid closed as much as possible, until the meat is tender and has shrunk back from most of the bones by 1/4 inch or more, brushing the ribs with the beer mixture every 20 to 30 minutes. The total cooking time will be 2 to 3 hours.

7. Transfer the ribs to a clean sheet pan and tightly cover with aluminum foil. Let rest for 10 to 15 minutes before slicing into individual ribs. Serve warm.

Prep time: 15 minutes
Marinating time: about 2 hours
Grilling time: 2 to 3 hours

 

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